Fried Barramundi Sandwich

Fried Barramundi Sandwich

Ingredients

  • 1 ½ lbs vine tomatoes, cored, rough chopped
  • ½ cup brown sugar
  • 2 Tbsp cider vinegar
  • 1 Tbsp grated ginger
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground clove
  • ½ tsp ground cayenne
  • 1 tsp salt
  • 6 oz The Better Fish® Barramundi portion
  • 1 cup AP flour
  • 1 Tbsp paprika
  • 1 tsp cayenne
  • ½ Tbsp salt
  • 1 egg
  • ½ cup milk
  • 1 oz sliced red onion
  • 1 cup shredded lettuce
  • 2 Tbsp mayo
  • 1 Tbsp malt vinegar
  • ½ tsp salt
  • ½ tsp sugar
  • Pinch ground cayenne
  • 1 5-in sandwich roll

Directions

  1. In a small sauce pot, combine the tomatoes, brown sugar, cider vinegar, ginger, cinnamon, clove, and cayenne.
  2. Bring to a simmer and cook over medium heat until the liquid begins to thicken, about 45 minutes.
  3. Remove from heat and chill. Can be made 3 days ahead.
  4. Preheat fryer to 340 F.
  5. Combine the flour, paprika, cayenne and salt and mix well. Set side.
  6. In a separate mixing bowl, combine the egg and one cup of milk and whisk smooth.
  7. Combine the mayo, malt vinegar, salt, sugar and cayenne in a small mixing bowl and set aside.
  8. Dip the fish in the flower and cover well.
  9. Then dip the fish in the egg mixture and coat thoroughly.
  10. Dip the fish back into the flour (double dredge) and fry at 340 degrees F for 5-6 minutes.
  11. Remove the fish from the fryer and allow to drain.
  12. Toss the lettuce with the mayo mixture and mix well.
  13. Place on the bottom of the sandwich roll.
  14. Place the fish on top of the lettuce slaw.
  15. Top the fish with sliced red onions.
  16. Top the red onions with the tomato jam and fish with the top of the bun.
  17. Serve with your choice of side.