Angelakis Weekly Seafood Specials



Barramundi: Macadamia-Crusted

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(1 vote, average 4.00 out of 5)



Ingredients:  (Serves 4)
4 x 180g barramundi fillets
2 1/2 cups roasted macadamia nuts
1 1/2 cups fresh breadcrumbs
2 eggs, lightly beaten
2 teaspoons water
1/4 cup olive oil
Lemon wedges, aioli (see note) and green salad, to serve
Process nuts and breadcrumbs in a food processor to fine crumbs.  Remove to a shallow dish.  Season with salt and pepper.
Lightly beat eggs and water together in a shallow dish.  Dip both sides of fish fillets into egg mixture.  Coat with breadcrumb mixture, pressing on with your fingertips.
Transfer to a plate.  Cover with plastic wrap and refrigerate for 20 minutes.
Heat oil in a non-stick frying pan over medium heat.  Cook fish for 3 to 4 minutes each side or until golden.
Serve fish with lemon, aioli and salad.
(Note:  To make your own aioli, roast 1 head of garlic at 180C degrees for 45 minutes or until soft.  Squeeze flesh from skin.  Mash flesh and stir through 1 cup whole-egg mayonnaise.)