3-4Medium sweet potatoes (about 1 ½ lbs), scrubbed clean and dried
3 tablespoonsVegetable oil
Kosher salt and freshly cracked black pepper, to taste
1/4 cupRed wine vinegar
1/2 teaspoonCelery seed
4 cupsShredded cabbage (green, purple or a mixture of both)
1 cupGrated or julienned carrots
3Scallions, thinly sliced
Or as we like to call it, the crispy crowd pleaser.
This crispy, flavorful Panko Crusted Barramundi is sure to be an easy go-to for dinner al fresco. Turn it into a crowd-pleasing appetizer by slicing the barramundi fillets into bite-size pieces and following the same recipe!
Step 1: Make the Potatoes Preheat the oven to 425℉. Slice the sweet potatoes to make long fries. Spread the fries out on a parchment-lined baking sheet and drizzle with 3 tablespoons vegetable oil. Season with salt and pepper, then toss to coat. Bake for about 20-25 minutes, or until golden brown and crisp.
Now comes the game-changing part of this puree, the brown butter. Melt 6 tablespoons of butter in a medium saucepan. Keep a close eye on it—we’re going for brown butter not burned butter. Continuously whisk the butter as it sizzles, foams, and starts giving off a nutty aroma. Just as it turns brown, take it off the heat.
Pour the brown butter over the squash and season with a pinch of salt and pepper. Use an immersion blender to puree until it’s smooth. Give it a taste, and add more salt and pepper if needed. Set aside.
Step 2: Prep the Slaw While the fries are baking, whisk together the red wine vinegar, sugar, salt and celery seed in a large bowl and set aside. Right before you serve, add the cabbage, carrots and scallions to the the vinegar mixture and toss to coat. There you have it, tasty homemade vinegar slaw!
Step 3: Cook the Barramundi Prepare the breading station by pouring the flour into one large, shallow bowl and the panko breadcrumbs into a second large, shallow bowl. Season the breadcrumbs with salt and ½ teaspoon of cayenne pepper. Crack the eggs into another shallow bowl, season with salt and pepper and whisk to combine. Breading station, assembled!
Use paper towels to pat each barramundi fillet very dry, then season with salt and pepper on both sides. One at a time, take the filets through the breading station: press the filets into the flour bowl to lightly coat both sides. Shake off any excess. Coat the filets with egg, allowing the excess to drip off. Then press each fillet into the breadcrumbs to coat both sides. By the last filet, you’ll be a total pro.
Heat about ½ inch of vegetable oil in a large, heavy bottomed frying pan (cast iron is best) over medium-high heat. Working in batches, place one or two fillets in the pan at a time. Cook for about two minutes on each side until both sides are golden and crisp.
Set each plate with a panko-crusted fillet, handful of fries, and a side of slaw. Garnish with a lemon wedge and dig in!
Before cooking, make sure to pat the fish very dry.