Crispy pan-fried barramundi fingers
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Crispy pan-fried barramundi fingers
An innovative way to prepare home-made crispy fish fingers, perfect for parties, a light lunch and picnics.
SERVES:
4
PREP TIME:
15 mins
COOK TIME:
25 mins
Ingredients
- 4 skinned and boned barramundi fillets
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 6 tablespoons olive oil
Method
- Cut the barramundi fillets into thin strips (approx. 2-3cms wide).
- Place all the spices in a bowl big enough to hold a few fish pieces at a time.
- Roll the barramundi strips into the spice mixture.
- In batches, heat some of the olive oil in a large frying pan and fry the barramundi strips until golden on both sides, remove and place on paper towel.
- Serve warm or store in an airtight container in the fridge for up to two days.
Inspirations and top tips
- Halibut, seabass and cod work well as an alternative to barramundi
- If you enjoy spicier food you could add chilli powder to the spice mix
- These fish fingers can be tossed into a salad or soup, garnished with fresh herbs and / or served with a dip.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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