Servings:
Serves 6 Servings
Ingredients
- 3 eggs (beaten) and 1/4 cup milk mixed together
- 5 teaspoon turmeric powder
- 7 ounce semolina
- 2 teaspoon chili powder
- 2 teaspoon cracked black pepper
- 1 tablespoon fine salt
- 7 ounce polenta
- 3 ounce limes
Preparation
Baking Directions:
Combine turmeric, semolina, chilli powder, pepper, salt and polenta in a bowl and set aside.
Place the barramundi fillets in the egg wash and then coat evenly in the spice & semolina mixture.
Place coated fillets on a clean tray.
In a shallow pan add some extra virgin olive oil and shallow fry barramundi on a medium heat until fish is cooked through; be careful not to give the fish too much colour.
Place cooked fish on paper towels to dry.
Serve with potato salad, pickled cucumber and halved limes.
