Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

·         4 barramundi fillets, about 5–6 oz each

·         1 cup all-purpose flour, divided

·         1 teaspoon baking powder

·         1 teaspoon garlic powder

·         1 teaspoon smoked paprika

·         1/2 teaspoon kosher salt, plus more to taste

·         1/4 teaspoon black pepper

·         1 cup cold lager, pale ale, or sparkling water

·         1 large egg, lightly beaten

·         Vegetable oil, for frying

·         4 brioche buns, potato buns, or sandwich rolls, toasted

Roasted Red Peppers:

·         1 cup roasted red pepper strips, drained and patted dry

Crunchy Slaw:

·         2 cups shredded green cabbage or coleslaw mix

·         1/2 cup shredded carrots

·         1/4 cup thinly sliced red onion

·         2 tablespoons mayonnaise

·         1 tablespoon apple cider vinegar or lemon juice

·         1 teaspoon honey

·         1 tablespoon chopped fresh parsley or cilantro

·         Salt and pepper, to taste

Directions:

1.      Prepare the roasted red peppers: Drain roasted red pepper strips and pat dry with a paper towel. Set aside for assembling the sandwiches.

2.      Make the crunchy slaw: In a medium bowl, combine cabbage, carrots, red onion, mayonnaise, vinegar or lemon juice, honey, herbs, salt, and pepper. Toss until lightly coated.

3.      Make the beer batter: In a medium bowl, whisk 3/4 cup flour, baking powder, garlic powder, smoked paprika, salt, and pepper. Whisk in cold beer or sparkling water and egg until just combined. Place the remaining 1/4 cup flour in a shallow bowl.

4.      Batter the barramundi: Pat fillets dry and lightly season with salt and pepper. Dredge each fillet in the reserved flour, then dip into the beer batter, letting excess drip off.

5.      Cook the fish: Heat 2 inches of vegetable oil in a heavy pot or deep skillet to 350°F. Fry battered barramundi in batches for 3–4 minutes per side, until golden brown, crisp, and cooked through.

6.      Drain and season: Transfer fish to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot.

7.      Assemble the sandwiches: Add crispy barramundi to the toasted buns, then top with roasted red pepper strips and crunchy slaw.

8.      Serve: Serve immediately while the fish is hot and crisp.