Recipes

Ingredients 

• Portioned and cleaned Wild Caught Barramundi fillets 
• 1 cup self-raising flour 
• 1 cup plain flour 
• ½ tbsp baking powder 
• Generous pinch sugar 
• Generous pinch salt 
• 500ml cold soda water or light beer. Or half of each 

Fennel Pickle

• ½ fennel, thinly sliced 
• 1 cup white wine vinegar 
• 1/3 cup water 
• 1 tbsp sugar 
• ½  red chilli sliced
• 1 small garlic clove minced 
• 1 tsp salt

Method

1. Combine all dry ingredients in a large mixing bowl, slowly pour cold soda water or beer into dry mix, whisking until a nice thick even batter forms. Place in refrigerator to rest whilst preparing other ingredients. 
2. Heat the oil in deep fryer or large saucepan to 180*c. 
3. Dip the pieces of Barramundi into the batter and carefully slide into the oil. Only do a few pieces at a time.
4. Cook until nicely brown, golden and crispy. This should only take 3 – 4 minutes 
5. Remove fish and place on paper towel to drain oil. 
6. To make the Fennel Pickle, bring vinegar, water, sugar, chilli, garlic and salt to a boil in a saucepan. Remove from heat and allow cooling to room temperature. Place sliced fennel into airtight container with vinegar and place in fridge.

Serve fish with tartare sauce, lemon wedge, a side of hot chips and fennel pickle 

*Barramundi can also be substituted for King Threadfin Salmon