Fried Barramundi Fingers With Country Remoulade

servings: 4-6
Prep Time: 5 Min
Chill Time: 1 Hr 0 Min
Cook Time: 15 Min

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Ingredients

  • 1 cup whole-grain Dijon mustard
  • 1 large egg white, lightly beaten
  • 1 tbsp hot sauce
  • 1 lb Austarlis Barramundi fillets, cut into strips
  • 1/2 cup white or yellow cornmeal
  • 1/2 cup all purpose flour
  • Salt and pepper, to taste
  • 4 cups peanut oil for frying
  • 1 cup mayonnaise
  • 1 tbsp whole-grain Dijon mustard
  • 1 tbsp lemon juice, freshly squeezed
  • 1 stalk celery, finely chopped
  • 2-3 green onion, finely chopped
  • 1 tbsp fresh chives, chopped
  • 1 clove garlic, finely minced
  • 1/2 tsp hot sauce

Preparation

Line a plate with paper towels and set by the cook top. In a large bowl, stir together the mustard, egg white, and hot sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour. In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350°F. Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate. Taste and adjust for seasoning with salt and pepper. Serve with the rĂ©moulade.

For the Remoulade: In a bowl, combine the mayonnaise, mustard, lemon juice, celery, green onions, chives, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

Additional Tips

It is important that the onions and celery in the Remoulade are very finely chopped! Keep in mind that it's a dip for the Barramundi fingers, similar to an American-style tartar sauce.

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