Simple Panko-Breaded Barramundi Fillet
This recipe is a versatile people pleaser. Pair with any sauce or side to suite your mood. Favorite serving suggestions from the fish farmers are Thai Chili Lime sauce or garlic peanut sauce with a side of jasmine Rice and stir-fried Veggies. Or this recipe can be the start of some killer fish tacos by adding some garlic and cayenne to the flour mix. Alternatively adding some creole seasoning to the flour and serving with a remoulade makes for a delicious southern-style treat.
1 lb of skinless barramundi fillets
1-1/2 cups of Panko Breadcrumbs
1/2 cup of all-purpose flower
1 large egg
1 tbsp of milk (optional) or 1/2 tbsp of water
1/4 tsp salt
3 tbsp of your favorite cooking oil
1) Set out three bowls or trays.
2) Fill one with the flower and mix in the salt (you can add other seasonings to this part if you want)
3) Crack egg into the next bowl, add milk or water, and whisk.
4) Fill the final bowl or tray with the panko breadcrumbs
5) Pat the fillets dry with a paper towel and proceed to dip fillets first into the flour, then into the egg, and lastly into the Panko breadcrumbs. Be sure to make sure the fillets are completely covered by the ingredients at each step. (if the fillets are frozen, it is best to thaw before cooking for this recipe)
6) Heat oil in skillet over medium heat. Once hot enough to sizzle when a lone breadcrumb hits the pan, proceed to add fillets and cook on each side for 2-3 minutes. the panko flakes should be golden brown when done and the fish should flake easily with a fork.
This recipe is a versatile people pleaser. Pair with any sauce or side to suite your mood. Favorite serving suggestions from the fish farmers are Thai Chili Lime sauce or garlic peanut sauce with a side of jasmine Rice and stir-fried Veggies. Or this recipe can be the start of some killer fish tacos by adding some garlic and cayenne to the flour mix. Alternatively adding some creole seasoning to the flour and serving with a remoulade makes for a delicious southern-style treat.
1 lb of skinless barramundi fillets
1-1/2 cups of Panko Breadcrumbs
1/2 cup of all-purpose flower
1 large egg
1 tbsp of milk (optional) or 1/2 tbsp of water
1/4 tsp salt
3 tbsp of your favorite cooking oil
1) Set out three bowls or trays.
2) Fill one with the flower and mix in the salt (you can add other seasonings to this part if you want)
3) Crack egg into the next bowl, add milk or water, and whisk.
4) Fill the final bowl or tray with the panko breadcrumbs
5) Pat the fillets dry with a paper towel and proceed to dip fillets first into the flour, then into the egg, and lastly into the Panko breadcrumbs. Be sure to make sure the fillets are completely covered by the ingredients at each step. (if the fillets are frozen, it is best to thaw before cooking for this recipe)
6) Heat oil in skillet over medium heat. Once hot enough to sizzle when a lone breadcrumb hits the pan, proceed to add fillets and cook on each side for 2-3 minutes. the panko flakes should be golden brown when done and the fish should flake easily with a fork.
Barramundi with Lemon and Basil Sauce
|
This is a delicious dish served over white or brown rice and a side of roasted veggies.
Ingredients: 4 barramundi fillets 1 tablespoon olive oil Topping: 1 cup dried bread crumbs 1/2 tsp seafood seasoning 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp lemon zest Lemon-Basil Sauce 1 cup butter melted 1/4 cup fresh lemon juice 1/4 cup white wine 2 tablespoons fresh basil chopped |
1) Preheat oven to 375 degrees F
2) Brush barramundi fillets with olive oil 3) In a bowl, mix bread crumbs, seafood seasoning, garlic powder, lemon zest, and thyme together in a bowl. Coat all sides of the fish with the mixture and place on baking sheet. 4) Bake in preheated oven for 10 minutes and flip the fillets cooking for an additional 10 minutes or until fish is flakey. 5) Stir together melted butter, lemon juice, white wine and basil. Drizzle over cooked fish and serve. |
Pan Fried Barramundi
|
Easy and delicious fish that the whole family will love!
Ingredients: 2 barramundi fillets 1 lemon zested and sliced 1/2 cup all purpose flour 1 tsp garlic powder 1 tsp sea salt 1 tsp ground black pepper 1/2 cup olive oil 1/2 cup canola oil |
Directions:
1) Rinse and dry fillets. Rub with lemon zest. 2) Sprinkle or sift the flower onto parchment paper and sprinkle with garlic powder, salt, and pepper. Lay barramundi fillet in the mixture then flip it to coat both sides. Shake off any excess. 3)Heat olive oil and canola oil over medium heat in a skillet. Place the barramundi in skillet, skin side down. Cook about 4 min per side until golden. 4) Garnish with lemon and enjoy. |