Crispy pan-fried barramundi fingers

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

  1. Cut the barramundi fillets into thin strips (approx. 2-3cms wide).
  2. Place all the spices in a bowl big enough to hold a few fish pieces at a time.
  3. Roll the barramundi strips into the spice mixture.
  4. 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.
  5. 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  

Filed under

Gluten freeDairy free

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