Crispy Fried Barramundi

Crispy Fried Barramundi

Ingredients

  • 8 oz skinless Barramundi
  • ¼ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ bunch parsley, split and chopped
  • 1 bunch chives, chopped
  • 2 oz olive oil, split
  • Salt and pepper
  • 16 mussels, cleaned
  • ½ pint cherry tomatoes
  • 2 shallots, cut into rings
  • 4 cloves garlic, sliced
  • ½ Tbsp saffron
  • 1 tsp fennel pollen
  • ½ cup white wine
  • 1 cup fish stock
  • 2 oz butter

Directions

  1. Mix breadcrumbs with parsley in a food processor, grind until fine.
  2. Season Barramundi with salt and pepper on both sides of the fish.
  3. Dust each side of the Barramundi with flour first. Then dredge the fish into the beaten egg mixture, followed by the breadcrumbs.
  4. To make chive pistou, mix chives and parsley with olive oil. Process in food processor until pesto-style.
  5. Heat olive oil with shallots and garlic.
  6. Sauté lightly an add cherry tomatoes. Blister the skins. Deglaze with wine and reduce to half.
  7. Add stock with fennel pollen and saffron. Gently simmer for 5 minutes. Add mussels and cook until barely opened, taking care not to overcook. Discard unopened mussels.
  8. Remove from the heat an add butter. Swirl to incorporate. Meanwhile, heat fryer to 375 degrees F.
  9. Add breaded Barramundi to the fryer and cook approx. 5 to 7 minutes or until done.
  10. Place mussel stew on the bottom of bowl or take-out packaging. Place Barramundi on top. Drizzle chive pistou on top of the fish and around plate.