Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

·         4 barramundi fillets, about 5–6 oz each

·         1 cup all-purpose flour, divided

·         1 teaspoon baking powder

·         1 teaspoon garlic powder

·         1/2 teaspoon paprika

·         1 teaspoon kosher salt, divided

·         1/2 teaspoon black pepper

·         1 cup cold sparkling water or cold beer

·         1 large egg, lightly beaten

·         Vegetable oil, for frying

·         Lemon wedges, for serving

·         Tartar sauce, for serving

·         Optional: chopped parsley and malt vinegar

For the Chips:

·         4 large russet potatoes, cut into thick chips or wedges

·         2 tablespoons olive oil

·         1/2 teaspoon kosher salt

Directions:

1.    Preheat oven to 425°F. Line a baking sheet with parchment paper.

2.    Make the chips: Toss potatoes with olive oil and 1/2 teaspoon salt. Spread in a single layer and bake for 25–30 minutes, flipping halfway through, until golden and crisp.

3.    Prepare the batter: In a medium bowl, whisk 3/4 cup flour, baking powder, garlic powder, paprika, 1/2 teaspoon salt, and black pepper. Whisk in cold sparkling water or beer and egg until just combined. The batter should be thick enough to coat the fish.

4.    Prepare the barramundi: Pat fillets very dry. Cut into large pieces if desired. Lightly season with salt and pepper, then dredge in the remaining 1/4 cup flour.

5.    Fry the fish: Heat 2 inches of vegetable oil in a heavy pot to 350°F. Dip each piece of barramundi into the batter, letting excess drip off, then carefully lower into the oil. Fry in batches for 3–4 minutes per side, until golden brown and cooked through.

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

7.    Serve: Plate the crispy barramundi with hot chips, lemon wedges, tartar sauce, and optional parsley or malt vinegar.