Fried Australian Barramundi with Old Bay & Green Tomatoes
Fried Australian Barramundi with Old Bay & Green Tomatoes
This is a little mix of inspiration from the deep south of the USA — a little fried chicken, a little seafood boil.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 200g barramundi tail or 2 × 75g barramundi wings
- 500mL buttermilk
- 15g Old Bay seasoning
- 200g cornmeal
- 20g extra-virgin olive oil
- 500mL vegetable oil
- Flake salt, to season
- 2 green tomatoes
- 100mL white vinegar
- ½ bunch dill, finely chopped
- 1 bunch chives, finely chopped
- ½ bunch tarragon, finely chopped
- 1 lemon, sliced into wedges
Method
- Place barramundi tail or wings in an airtight container with the buttermilk and Old Bay seasoning. Stir to coat and refrigerate for at least 3 hrs, ideally overnight.
- Pour the cornmeal into a separate bowl. Coat the marinated fi sh in cornmeal, dip back into the marinade and coat again with cornmeal, resulting in a thick, uneven crust.
- Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 170°C.
- Fry the fish for 5–6 mins, continuously stirring to ensure an even golden crust.
- Remove and place on a rack or paper towel to drain any excess oil. Let rest for 2 mins, then season with flake salt.
- To make the pickle, thinly slice the green tomatoes and place in an airtight container. Lightly salt and let sit for 5 mins to break it down and make it soft.
- Add herbs to the tomatoes, pour over vinegar and mix well.
- Refrigerate for at least 3 hrs to develop the flavour. Before serving, drain liquid and toss the pickle with extra-virgin olive oil.
- Serve alongside the fried barramundi with lemon wedges.
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