Food Service

Tempura Barramundi Fillets with Wedges

Pacwest Products:

Tempura Barramundi Fillets

Prep Time:	10 minutes
Cook Time:	45 minutes

Tempura barramundi fillets with oven wedges that have been finished with feta, garlic and dried oregano is a great addition to lunch and dinner menus. This dish creates a minimal kitchen stress which will return a great GP. Scales the potato wedges, keep warm and complete to order. A perfect dish for pubs, bistros and pubs.

INGREDIENTS

Pacific West Barramundi Fillets
Pontiac or Desiree potatoes 2kg, skin left on and cut into 2cm wide chips
sunflower oil 90ml
olive oil 60ml
garlic 6 cloves, thinly sliced
dried oregano 2 tsp
150g feta, roughly crumbled

INSTRUCTIONS

For the tempura barramundi fillets

Deep fry 180C 4-5 minutes.

For the oven chips with oregano and feta.

Preheat the oven to 220C fan/gas mark 9.

Place a large pot filled with plenty of salted water on a high heat. Once boiling, add the potatoes and cook for 7-8 minutes, until starting to soften at the edges but still holding their shape. Drain and set aside to dry out for 5 minutes, then transfer to a large bowl. Add the sunflower oil along with 1 tablespoon of flaked salt and mix well.

Tip the potatoes and oil on to 2 x large parchment-lined baking trays (so that they are not overcrowded) and bake for 40-50 minutes, stirring a few times, until golden-brown and crisp.

Final stage of preparation

About 5 minutes before the chips are ready, heat the olive oil and garlic in a small saucepan on a medium-high heat. Fry gently for 3-4 minutes, until the garlic is pale golden-brown. Take the cooked chips out of the oven and pour over the olive oil and garlic, then return to the oven for a further 4 minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve at once.

PACIFIC WEST