This recipe serves up baked, crunchy, panko-covered barra with a tangy, sweet n’ sour pineapple salsa. Served as either a starter or snack, it hits the spot everytime.
Baked Barramundi Bites with Pineapple Salsa
Ingredients
Barramundi bites
- 4 barramundi filets, cubed
- 1 cup flour
- 2 cups panko crumbs
- 3 eggs, beaten
- 1 tbsp dried parsley
- Olive oil
- Salt
- Pepper
Salsa
- 1 Red onion, diced
- ¾ Pineapple, diced
- 1 Red capsicum, diced
- 1 Red chili, diced
- 1 Parsley bunch, chopped
- 2 limes, juiced
- Olive oil
- Salt
Method
- Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
- Prepare the salsa ingredients by chopping and mixing together in a bowl and refrigerate while you cook the fish.
- Place flour, panko crumbs, eggs in separate bowls. Season eggs with salt, pepper and dried parsley.
- Coat barramundi pieces into flour, egg mixture then panko crumbs.
- Place barramundi pieces onto a baking tray, lightly coat in olive oil and bake in oven for 20 mins until golden.
- Serve hot barramundi pieces with a bowl of cold salsa and a spoon for serving.
