Best Tartare Sauce & Beer Battered Barramundi
Turn tables fast and keep your patrons coming back for more with our salt water barramundi with an amazing tartare sauce.
Cook, plate and serve in under 10 minutes! A great dish for busy cafes and pubs. Scale the tartare sauce prior to service and keep refrigerated ready to serve.
We use Pacific West's barramundi fillets. Wild caught barramundi fillets hand cut in a golden beer batter.
Crumbed Flathead w/ Beetroot, Orange & Feta Salad
Earthy beetroot and sweet orange pair up beautifully in this simple salad that pops all the more with a salty olive vinaigrette and chunks of creamy feta. The salad can be constructed within minutes and the vinaigrette is best made to serve. Served with a premium crumbed fish fillet and you have a fantastic dish suitable for lunch or dinner menus. Ideal for larger cafes, pubs and bistros.
We use Pacific West's Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.
Barramundi & Mediterranean Style Salad
Beer battered barramundi is paired with a salad of fennel, chickpea, olives and orange with harissa. The orange segments deliver freshness and zing to a Mediterranean style of salad. Separate orange segments prior to service and keep covered and refrigerated ready for use. This dish is labour light, presents nicely and will suit lunch menus for larger cafes, pubs, hotels and bistros.
Southern Fried Fish Burger & Cool Ranch Dip
It's International Burger Day May 28! Get into the spirit of Burger Day with our Southern fried fish burger and ranch dip.
For our Southern fish burger we use Pacific West's Southern Fried Barramundi Burger. A natural Barramundi fillet with a coating of original Southern herbs and spices. This crunchy, out of the fryer fish fillet is fully prepped for you.
An exciting lunch option for pubs and hotels that want to spice things!
Hand Crumbed Flathead w/ Crunchy Pickle Salad
A pickle salad that pairs nicely with a premium hand crumbed flathead fillet. Plenty of different textures going on in the salad between the crisp onions, pickles, and crunchy nuts. Be sure to use pickles that are bright with acid and low on sugar. Components of the salad can be made prior to service and assembled while the crumbed flathead is frying. This dish combines to make an impressive fish main meal that suits pubs, hotels and clubs.
In our hand crumbed flathead w/ crunchy pickle we use Pacific West's Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.
Flathead Fillets with a Warm Bistro Salad
This salad was inspired by the classic French bistro salad, in which sturdy winter greens of carrot, parsnips and celeriac are laced with silky poached egg (optional). Vegetables are roasted to give the salad a leaner form of texture, flavour, and colour. Pair with a premium hand crumbed flathead fillets and you have a substantial meal ideal for big eaters. A great lunch or dinner option, ideal for larger cafes and bistros.
We serve our warm bistro salad with Pacific West's hand crumbed flathead fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.
Pacific West's Hand-Crumbed-Flathead Fillets
Best Fish n' Chips
A premium 'Fish n' Chips' will set your venue apart from local competition. Quality beer battered flathead fillets, double cooked chips and pea mayonnaise, our fish n' chips is sure to keep patrons returning for more. Make the pea mayonnaise prior to service. The double cooked chips can be finished in 5 minutes, and our beer battered flathead fillets deep fried in similar time. We use Pacific West's beer battered flathead fillets. They are skinless flathead fillets in a traditional beer batter. This dish can be completed and served in under 10 minutes - ideal for larger cafes, pubs and hotels.
Beer Battered Snapper with Oven Chips
Beer battered snapper with oven chips is a fast and labour light addition to menus. Our chips have been dressed in garlic oil, oregano and feta. A great alternative and healthier way to serve chips!
Southern Style Fish Burger and Fries
Our Southern Style Fish Burger is the real McCoy! The herb tartare sauce and coleslaw should be made prior to service and kept refrigerated ready for use - besides saving time they will taste better if left to stand. We use Pacific West's Southern Fried Barramundi Burger. It has been fully prepared for you with a southern herb and spice mix. With the southern fries made and kept warm, this dish can be cooked, plated and served in under 10 minutes! Ideal for venues that want to serve exciting burger options.
About Pacific West's Southern Fried Barramundi Burger: A natural Barramundi fillet with a coating of original Southern herbs and spices. This crunchy, out of the fryer fish fillet is fully prepped for you and will give your fish burger a new twist your patrons will love.
Wasabi Mayonnaise with Beer Battered Flathead
Wasabi mayonnaise chills out the heat of wasabi so patrons can use our mayo liberally as a dip. Our wasabi mayonnaise is a perfect match with our beer battered flathead fillets. Serve with your own in-house chips. For great twice and three times cooked chips, refer to other recipes on our website.
With your wasabi mayonnaise prepared prior to service, this dish can be on your patrons table in under 10 minutes! We use Pacific West's Beer Battered Flathead Fillets. Premium Flathead fillets in a traditional beer batter.