Potato Latkes with Smoked Barramundi and Herbed Creme Fraiche

Cook time:
Serves 8-10 as an appetizer Ingredients: 1 1/2 lbs - barramundi fillets, skin on or off, 3/4 cup - brown sugar, 1/2 cup - kosher salt, 1 tablespoon - onion powder, 1 tablespoon - garlic powder, 3 - dried bay leaves, crushed, 2 quarts - water, Apple, cherry or peach wood chips for smoking, 2 lbs - potatoes (russet or Yukon gold), peeled, 1 - large yellow onion, peeled, 2 - eggs, 1 1/2 teaspoons - Kosher salt, Freshly ground black pepper, to taste, 3 tablespoons - potato starch, 1/2 cup - panko breadcrumbs, Vegetable, grapeseed, canola or peanut oil, for frying, 1 cup - creme fraiche, 1 tablespoon - minced fresh chives, 1 tablespoon - minced fresh parsley, 1 tablespoon - minced fresh dill, plus more whole dill leaves for garnish, Salt and pepper to taste,
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Family-Friendly

Potato Latkes with Smoked Barramundi
and Herbed Creme Fraiche

  • Serves 8
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect for Holiday Dinners

  • Perfect for Cocktail Hour

Ingredients

1 1/2 The Better Fish® Barramundi Skinless Fillets
skin on or off
¾ cup brown sugar
½ cup kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
3 dried bay leaves
crushed
2 quarts water
apple wood chip
rry, or peach, for smoking
2 lbs russet potato
russet, or yukon gold, peeled
1 brown onion
large, peeled
2 egg
1.5 teaspoons kosher salt
black peppercorn
to taste
3 tablespoons potato starch
½ cup panko
vegetable oil
or peanut, frying
1 cup creme fraiche
1 tablespoon chive
minced
1 tablespoon parsley
minced
1 tablespoon dill
minced, plus more whole dill leaves for garnish
salt
Servings

Nutrition per serving

Calories 356.2kcal 18%
Fat 14.38 21%
Carbs 42.82 16%
Sugars 17.98 20%
Protein 13.47 27%
Sodium 6103.8mg 305%
Fiber 3.67 13%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 356.2kcal 18%
Fat 14.38 21%
Saturated Fat 7.84 39%
Monounsaturated Fat 1.14 114%
Polyunsaturated Fat 0.99 99%
Carbs 42.82 16%
Fiber 3.67 13%
Sugars 17.98 20%
Protein 13.47 27%
Cholesterol 102.21mg 34%
Sodium 6103.8mg 305%
Calcium 102.11mg 13%
Magnesium 38.75mg 10%
Potassium 736.53mg 21%

% Daily Value*

Iron 1.29mg 9%
Zinc 0.64mg 6%
Phosphorus 111.98mg 16%
Vitamin A 265.65mkg 33%
Thiamin B1 0.1mg 9%
Riboflavin B2 0.09mg 6%
Niacin B3 1.38mg 9%
Vitamin B6 0.31mg 22%
Folic Acid B9 29.12mkg 15%
Vitamin B12 0.1mkg 4%
Vitamin C 24.9mg 31%
Vitamin D 4.05mkg 81%
Vitamin E 0.36mg 3%
Vitamin K 12.84mkg 17%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
2 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.67   13% DV
Protein 13.47   27% DV
Calcium 102.11mg   13% DV
Magnesium 38.75mg   10% DV
Potassium 736.53mg   21% DV
Iron 1.29mg   9% DV
Vitamin A 265.65mkg   33% DV
Vitamin C 24.9mg   31% DV

Nutrients with negative impact

Saturated Fat 7.84   39% DV
Carbs 42.82   16% DV
Sugars 17.98   20% DV
Cholesterol 102.21mg   34% DV
Sodium 6103.8mg   305% DV

This holiday classic hits all the notes in one bite. Crunchy, salty, creamy and savory. This mouthwatering appetizer is perfect for your next holiday celebration or dinner party. One bite and you’ll be craving it all year!

Instructions

For the Smoked Barramundi

Step 1
Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.
Step 2
Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.
Step 3
Prepare a smoker with wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200 degrees until the flesh reaches an internal temperature of 145 degrees (about two hours, give or take). Remove from the smoker and cool to room temperature.

For the Latkes

Step 4
Use a box grater or the grating attachment of a food processor to grate the potatoes, then transfer them to a bowl of cold water. After a few minutes, drain the potatoes, then wrap them in a kitchen towel and squeeze out as much water as possible (this may take several minutes).
Step 5
Grate the onion, then add it to a bowl along with the potatoes. Add the eggs, salt and pepper, then mix to combine. Sprinkle the potato starch and panko breadcrumbs over top, then mix until thoroughly incorporated.
Step 6
Pour a thin layer of oil in a large skillet over medium heat. Use a 1/4 measuring cup to scoop out a portion of batter and place it in the frying pan. Press down gently with a spatula to flatten out, then repeat with a few more, but don’t overcrowd the pan. Cook gently until browned on one side, about 4 minutes, then flip, press down a bit more, and cook on the other side. Transfer the cooked latkes to a rack or paper towels to drain, then repeat with the remaining batter. Cooked latkes can be held in a 250 degree F oven for up to one hour before serving.

For the Sauce

Step 7
Combine the creme fraiche, chives, parsley, and minced dill in a medium bowl. Season with salt and pepper to taste, then set aside.

To Assembly

Step 8
Spoon a dollop of herbed creme fraiche on top of each latke, then top with a small chunk of smoked barramundi. Garnish with dill leaves and serve immediately.
Suggested sides
  • Kugel
  • Matzoh Ball
    Soup
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  • The New York Times
  • Time Magazine
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