Cook like a celebrity chef at home and indulge in bold, vibrant pan fried barra alongside crispy beer battered zucchini flowers.
Barramundi with Tomato Salsa and Fried Zucchini Flowers
Ingredients
- 40 ml extra virgin olive oil
- 4 x 160 barramundi fillets
- Vegetable oil, for deep frying
- 4 zucchini flowers (courgette)
- ΒΌ bunch flat parsley
- 4 knobs of butter
Beer batter
- 120 g plain flour
- 50 g cornflour
- 2 teaspoons baking powder
- 170 ml beer
Tomato and olive salsa
- 2 large tomatoes
- 2 teaspoons olive oil
- 1 clove garlic, slided
- 5 anchovy fillets, roughly chopped
- 1 tablespoon salted baby capers, rinsed
- 50 g kalamata olives, pitted and cut in half
Method
- To prepare the beer batter, mix all ingredients with a spoon until well combined. Batter can be used straight away or set aside up to 2 hours
- Preheat the oven 180C
- Blanch the tomatoes in salted boiling water for 10 seconds, then submerge in iced water for a mint. Remove water, peel away the skins and dice the tomatoes.
- Heat the olive oil in a saucepan and cook garlic until translucent. Stir in anchovies, capers, tomatoes until all ingredients are combined.
- Cover the sauce with a lid and leave for 5 minutes, stirring occasionally until tomatoes begin to break down and remove from heat. Add olives and set aside.
- Heat evoo in a frying pan, add barramundi fillets skin side down and cook 5-6 minutes until golden brown. Place barramundi in the oven while you cook zucchini flowers.
- Half fill a deep fryer or heavy based frying pan with vegetable oil and heat to 180C.
- Dip zucchini flowers in the beer batter then carefully deep-fry for 4 minutes until crispy. Remove with slotted spoon and drain on kitchen paper
- Place the salsa in a saucepan to reheat, then stir in parsley.
- Remove fish from oven, carefully turn it over and place butter with a squeeze of lemon over the top.
- To serve, spoon the salsa onto the middle of the plate, place barramundi on top and arrange the fried flowers.
