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Barramundi

  • Plain flour 250.0 g
  • Buttermilk 375.0 ml

Mayonnaise

To serve

  • Iceberg lettuce, shredded 500.0 g
  1. Barramundi

    • Whisk together flour and buttermilk. Season. 
    • Dip barramundi fillets in batter and deep fry at 180 degree Celsius until cooked through, golden and crisp. Drain.  
  2. Mayonnaise

    • Mix together KNORR Thai Sweet Chilli Jam and HELLMANN'S Real Mayonnaise, stirring until fully combined.
  3. To serve

    • To serve, spread half the chilli mayonnaise over base of toasted buns. Top with lettuce, barramundi and remaining chilli mayonnaise. Accompany with chips and dill pickles if desired.
  4. Tip

    • Rather than buttermilk batter coat fish in beer batter if desired. Just replace buttermilk with 300 ml beer. Using a light ale gives the best flavour.
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