Kiddipedia
Photography Fran Flynn
Recipes Courtesy of the Aquaculture Stewardship Council
Serves 2 / 30 minutes
Ingredients
700g ASC certified Humpty Doo Barramundi fish fillets, skinless and boneless
Dusting:
- ¼ cup rice flour
Crispy Fish Batter:
- ¾ cup plain flour
- ¼ cup rice flour
- ½ teaspoon garlic powder
- 1¼ tsp baking powder
- 1 cup cold beer
- Pinch salt
- Vegetable oil for deep frying
- Extra ¼ cup rice flour for dusting fish
Serving:
Fingerlime Mayo
Lemon Wedges
Homemade Crispy French Fries
Freeze-dried ooray powder / Davidson plum freeze-dried powder
Method
- To prepare the fish, pat dry with paper towels. Cut the fish into portions.
- Set the deep fryer to 190 degrees.
- Combine garlic powder and ¼ cup of the extra rice flour into a shallow dish.
- Season fish portions with a pinch of salt then dust them lightly with rice flour, shaking off any excess.
- To make batter combine the flour, rice flour, baking powder and salt in a bowl. Gradually whisk in the cold beer until just blended.
- Dip a piece of dusted fish into the batter, allowing any excess to drip off before lowering into oil.
- Fry fish in batches.
- Cook for about 3 minutes, flipping after 2 minutes, until the batter is a deep golden brown.
- Once golden brown, remove fish from oil and drain on a paper towel. Season with salt
- Repeat the process with the remaining pieces.
- Just before serving, season the fish portions with a pinch of salt and dust fish portions with freeze dried ooray powder.
- Serve alongside crispy potato chips, finger lime mayo and lemon wedges.
FINGER LIME MAYO
INGREDIENTS
- 500 ml neutral mayonnaise base (kewpi)
- juice ½ lime lime
- Pulp of ten finger limes
METHOD
Combine all ingredients.
