Barramundi Fish and Chips

Serves: 3

Prep Time: 10

Cook Time: 5


  • 1 Fillet of Barramundi  (Slice into 3 equal sized pieces)

Tempura Batter

  • 100g Tapioca flour
  • 100g Rice Flour
  • 100g Plain flour
  • Juice of 2 limes
  • Juice of 2 lemons
  • 150ml soda water
  • 1 – 2 cups of ice
  • Salt to taste
  • 1 cup of rice flour (for coating the fish)

Wasabi Mayo

  • 2 egg yolks
  • 3 table spoons of white wine vinegar
  • 1 small tube of wasabi paste (approximately 10g)
  • 1 ½ cups of olive oil
  • Juice of 1 lemon
  • Salt to taste


For the batter:

  1. Mix all the flours and a little salt to taste.
  2. Slowly add the liquids, mixing to combine and leave lump free.
  3. Add half of the ice to allow for the batter to stay chilled.
  4. Place in the fridge until needed.

For the mayo:

  1. Place the yolks, vinegar and the wasibi paste in a bowl and mix til it combines.
  2. Using a whisk, slowly whisk in the olive oil until it combines and thickens to make a mayonnaise.
  3. Adjust the acidity with lemon juice and season with salt.

For the fish:

  1. Dust your portioned pieces of fish with the extra rice flour.
  2. Coat the fish in the tempura mix and place in a heated deep fryer; this should take approximately 3-4 minutes to cook through.
  3. Put your fries down about 2 minutes after you have placed your fish into the deep fryer.

To garnish, use lemon wedges with the seeds removed and a small petit salad for crispness, place the mayo in a ramekin.

Recipe Source:

Created by Chef Luke Mangan

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