John Myers
Barramundi Fish and Chips with Tartare Sauce and Cole Slaw
The perfect barramundi fish and chips with tartare sauce and cole slaw recipe with a picture and simple step-by-step instructions.
- 4 piece Barramundi fillet a 150-200g
- 200 g Flour
- 0,33 l Beer (non-alcoholic ginger beer or alcoholic beer)
- 1 piece Baking powder
- 1 teaspoon Cayenne pepper
- Salt and pepper
- 1 tablespoon Oil
- 400 g Potatoes
- Fresh parsley
- Paprika powder
- 0,5 piece Onion
- 1 piece Shallots
- 2 teaspoon Capers
- 1 piece Pickled pickle
- 1 pole Celery
- 1 piece Lemon
- 3 tablespoon Mayonnaise
- 200 g White cabbage
- 200 g Red cabbage
- 2 piece Carrot
- 250 g Buttermilk
- 2 teaspoon Honey
- Prepare the batter for the fish the evening before. To do this, sieve the flour and add the remaining ingredients and stir until a creamy dough is formed. The tartare sauce and the coleslaw can also be prepared the day before, so that everything can go well and you have less to do the next day.
- The french fries can be deep-fried or baked in the oven as you like. For both variants you take the potatoes and cut them into French fries (chopsticks). If you decide to deep-fry, you need deep-fry oil. This is now heated, but not too hot, and the fries are added. You do this twice for each french fries so that they get nice and crispy. Then you season them with salt, pepper, paprika powder and parsley. If you opt for the lower-fat version, take the raw French fries and mix them with 3 tablespoons of heatable oil (e.g. rapeseed oil) and season with salt, pepper and paprika powder. These are then put in the oven for 20-40 minutes, depending on their thickness, at 200 degrees Celsius until they become nice and crispy. Then add the washed, freshly chopped parsley.
- For the tartare sauce, take the mayonnaise (or prepare it yourself) and mix it with the finely chopped onions, shallots, capers, pickled cucumbers and celery. Finally, add the lemon zest of half a lemon, a few drops of its juice and taste with a pinch of salt.
- For the coleslaw, take the white cabbage, the red cabbage and the carrots and cut them into fine strips. Then add the buttermilk, honey, salt and pepper to mix.
- Now heat a saucepan with deep-frying oil and when it is hot dip the fish in the batter and then put it in the deep-frying oil. Now let the fish brown for about 4 minutes on each side and then take it out. When it’s done, drizzle with a little lemon juice. Now you just have to put everything together on a plate and bon appetit!
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