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Barramundi Fish and Chips
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Barramundi Fish and Chips
Barramundi Fish and Chips is a popular Australian dish, consisting of battered and fried Barramundi fish, served with crispy chips (fries) and a side of tangy tartar sauce. It's a classic comfort food that is easy to prepare and perfect for a family dinner or a casual gathering with friends. This recipe serves four people and is ready in just 30 minutes. The combination of the crispy fish, crunchy chips, and creamy tartar sauce will satisfy your cravings and leave you wanting more.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Fish, Gluten, Egg
Ingredients
4 fillets
Barramundi Fish Fillets
120 Calories
1 cup
All-Purpose Flour
100 Calories
1/2 cup
Cornstarch
60 Calories
1/2 teaspoon
Baking Powder
0 Calories
1/2 teaspoon
Salt
0 Calories
1 egg
Egg
70 Calories
1 cup
Buttermilk
100 Calories
1/2 cup
Vegetable Oil
100 Calories
2 cups
Chips (Fries)
200 Calories
1/2 cup
Tartar Sauce
100 Calories
4 wedges
Lemon Wedges
0 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the egg and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
2
Cut the Barramundi fish fillets into desired sizes and pat them dry with a paper towel. Dip each fillet into the batter mixture, making sure it's fully coated. Place the battered fish on a plate or tray and refrigerate for at least 10 minutes to set the batter.
3
Heat the vegetable oil in a large frying pan over medium-high heat. When the oil is hot, add a few battered fish fillets to the pan (do not overcrowd). Fry the fish for 3-4 minutes on each side, or until it's golden brown and cooked through. Repeat with the remaining fish fillets.
4
While the fish is frying, heat the chips (fries) in the oven according to the package instructions. Serve the fish and chips immediately, garnished with chopped parsley and a lemon wedge.
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Where cooking meets life and technology.
© 2025 Cooklaif