Home-made barramundi fingers
Just because something's an everyday sort of dish, it doesn't mean it deserves supermarket treatment. We make these with spanking fresh, farmed salt-water barramundi from Humpty Doo in the Northern Territory. We then roll them in seasoned flour, dunk them in beaten free-range egg and coat them in a crust of panko breadcrumbs and snap-freeze them.
Serve with wedges of lemon, a rocket and tomato salad and a glass of something crisp and white. Oh who are we kidding? Serve with tom sauce, oven wedges and a glass of something sweet and orange.
Actually, these make a great filling for fish tacos too - add slaw, guacamole, diced tomatoes, chilli sauce and a big squeeze of lime.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw fish and should be fully cooked before consumption.
While every effort has been made to ensure that the fish is bone and scale free, please be aware that some may remain.
To oven cook, brush or spray with oil and place in a pre-heated 200C oven for 12 (from defrosted) - 15 (from frozen) minutes, turning once. Alternatively, heat 5mm of mildly flavoured oil in a frying pan over a medium heat and cook for 3 (from defrosted) to 5 (from frozen) minutes each side.