Fried Barramundi Fingers with Country Remoulade

Serves: 4 to 6

Prep Time: 60

Cook Time: 20


  • 1 cup whole-grain Dijon mustard
  • 1 large egg white, lightly beaten
  • 1 tablespoon hot sauce
  • 1 pound Austarlis Barramundi fillets, cut into strips
  • 1/2 cup white or yellow cornmeal
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 4 cups peanut oil, for frying

Country Rémoulade

  • 1 cup mayonnaise
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 stalk celery, very finely chopped
  • 2 to 3 green onions (white and pale green parts only), finely chopped
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon hot sauce
  • Coarse salt and freshly ground black pepper


For the Rémoulade:
Makes about 1 3/4 cups
Rémoulade is a cold French sauce made with mayonnaise, mustard, pickles, capers, and various herbs, and is very similar to American-style tartar sauce. It’s important the onions and celery are very finely chopped. It’s a dip, not a salad.

  1. To cut the celery, first cut the stalk into even, manageable lengths. Then cut into very thin matchsticks, line them up like little soldiers and slice across in thin cuts to make small perfect dice.
  2. In a bowl, combine the mayonnaise, mustard, lemon juice, celery, green onions, chives, garlic, and hot sauce.
  3. Season with salt and pepper.
  4. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper.

Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

For the fish:

  1. Line a plate with paper towels and set by the cooktop.
  2. In a large bowl, stir together the mustard, egg white, and hot sauce.
  3. Add the fish and toss to coat well.
  4. Cover and marinate in the refrigerator for 1 hour.
  5. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
  6. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
  7. Heat the oil over medium heat until it reaches 350°F.
  8. Remove the fish from the marinade and season with salt and pepper.
  9. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess.
  10. Carefully add the fish to the oil, a few pieces at a time.
  11. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate.
  12. Taste and adjust for seasoning with salt and pepper. Serve with the rémoulade.

Recipe Source:

Courtesy of Chef and Author Virginia Willis

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