Crispy Barramundi with Citrus Basil Drizzle
A flavorful and easy recipe for crispy barramundi fillets drizzled with a zesty citrus basil sauce, perfect for any occasion.
Ingredients
For the Barramundi
- 2 fillets Barramundi fillets Look for fresh fillets from a reputable fishmonger.
- Salt and pepper To taste, preferably sea salt and freshly ground pepper.
- 1 cup Flour All-purpose flour for dredging.
- 1 large Egg Beaten and at room temperature.
- 1 cup Breadcrumbs Panko breadcrumbs preferred for extra crunch.
- Oil A neutral oil like canola or vegetable for frying.
For the Citrus Basil Drizzle
- 1/4 cup Fresh basil, chopped Fresh basil is key for the drizzle.
- 1 large Lemon Juice and zest.
- 1 large Orange Juice and zest.
- 1 tablespoon Honey To balance the flavors.
Instructions
Preparation
- Season the barramundi fillets with salt and pepper, allowing them to sit for about 10 minutes.
- Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each fillet in flour, dip in egg, and coat with breadcrumbs.
Cooking
- Heat about 1/4 inch of oil in a large skillet over medium heat. Test with a small piece of bread.
- Fry the fillets for 4-5 minutes on each side until golden brown and crispy. Flip carefully using a spatula.
Making the Drizzle
- In a small bowl, mix together chopped basil, lemon juice, orange juice, lemon zest, orange zest, and honey until well combined.
Serving
- Plate the crispy barramundi and drizzle the citrus basil mixture generously over the top.
Notes
For best results, use high-quality, wild-caught barramundi. Storage: refrigerate leftovers in an airtight container for up to 2 days.