Cajun Barramundi Schnitzels

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 2pcs barramundi fillets
• 5g Cajun seasoning
• 40g panko breadcrumbs
• 150g peas
• 1pcs egg
• 15ml plain flour
• 38ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Halve the carrot lengthwise and thinly slice. Thinly slice the spring onion. Crush or finely chop 2 garlic cloves. Put the fish on a board and using a sharp knife, carefully make a slight incision with a sharp knife between the flesh and skin (see Make it yours). Grip the skin tightly and slice in a downward motion, pushing the blade into the skin.
2. Step 2 — Crumb fish
   Whisk 1 egg in a shallow bowl. Put 1 tbs plain flour and 1½ tsp Cajun seasoning (see Make it yours) in a separate shallow bowl, season with salt and pepper and stir to combine. Put the breadcrumbs in a third shallow bowl. Dust the fish in the flour mixture, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Pan-fry schnitzels
   Heat 2 tbs olive oil in a medium frypan over medium heat until hot. Cook the fish schnitzels, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until golden and cooked through (see Cooking tip). Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Step 4 — Braise veggies
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the carrot, garlic and half the spring onion, stirring, for 3 mins or until softened. Add the peas and 185ml (¾ cup) hot water and season with salt and pepper. Bring to the boil, then reduce heat to medium and cook for 5-8 mins until liquid is mostly absorbed. Remove pan from the heat.
5. Step 5 — Serve up
   Combine ½ tsp Cajun seasoning, 2 tbs mayonnaise and 1 tbs warm water in a bowl. Divide the schnitzels and veggies among plates and drizzle the schnitzels with the Cajun mayonnaise. Scatter over the remaining spring onion, season with salt and pepper and enjoy!
6. Step 6 — Make it yours
   If you prefer, leave the skin on and simply dust the fish with the flour and seasoning mixture before cooking (skip coating in the egg and breadcrumbs). ~ Our Cajun seasoning has a chilli kick. If you aren't a fan of too much heat, leave it out or add less to your taste.

Allergens

Eier, Gluten, Wheat, Fisch, Sulfit