Battered Barramundi and Potato Scallops

February 6, 2018
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Battered Barramundi and Potato Scallops

Ingredients (serves 4)

  • 2 (about 600g) Golden Delight potatoes, peeled
  • 450g Mainstream Barramundi fillets
  • 260g (1 3/4 cups) plain flour
  • 1 teaspoon baking powder
  • 375ml beer
  • Peanut oil, to deep-fry
  • Lemon wedges, to serve
  • ΒΌ bunch Flat-Leaf Parsley

Minted Pea Mayo

  • 120g (3/4 cup) frozen peas
  • 1 tablespoon chopped fresh mint
  • 1 garlic clove, finely chopped
  • 170g (2/3 cup) whole-egg mayonnaise

 

Method

  1. To make the minted pea mayo, cook the peas in a saucepan of salted boiling water for 2 minutes.
  2. Drain and refresh under cold running water. Process the peas, mint, garlic and half the mayonnaise in a small food processor until combined.
  3. Transfer to a bowl. Stir through remaining mayonnaise until well combined. Cover. Store in the fridge until required.
  4. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender.
  5. Set aside to cool slightly. Cut into 1cm-thick slices.
  6. Trim broccolini, and then cut in to 4cm florets. Set these aside.
  7. Cut fish into 4 x 12cm pieces. Whisk together 225g (1 1/2 cups) of the flour and the baking powder in a large bowl.
  8. Make a well in the centre. Gradually pour in the beer, whisking constantly, until a smooth batter forms. Pour enough oil to come one-third of the way up the side of a wok or large saucepan.
  9. Dip the fish in the batter and cook, in 3 batches, for 3 minutes or until golden.
  10. Lightly dip the potato slices in the remaining batter and cook for 2 minutes or until golden.
  11. Season fish and scallops with sea salt and serve with minted pea mayonnaise and lemon wedges.