Head back to a simpler place and time with these refreshingly crisp barramundi nuggets. Paired with a lightly sweet and spicy salsa, accented by crunchy honeyed pecans, this fish has southern soul. Recipe by Kelly Armetta. Food styling & photography by Kassie Borreson.
Step 1Mix cornmeal and flour with dried spices and salt and pepper.
Step 2Marinate barramundi in buttermilk with a little salt for 30 minutes.
Step 3Add peaches, onions and chipotle peppers with apple juice in a small pot.
Step 4Simmer peaches for 10/12 minutes. Add water if too dry. Cook until peaches are soft.
Step 5Remove from heat and fold in scallions and cilantro. Add lime juice and adjust seasoning.
Step 6Heat frying oil
Step 7Dreadge barramundi pieces in cornmeal flour mixture
Step 8Deep fry for 3/4 minutes depending on thickness.
To Make Honeyed Pecans
Step 1Mix pecans with honey and water.
Step 2Heat on stove until pecans are dry and sticky.
Step 3Bake in oven 275 degree until crisp.
NoteTo plate, serve in small dishes with fried barramundi on bottom, salsa on top and a sprinkle of pecans. Garnish with cilantro or microgreens.