Over the weekend, we got ourselves some beautiful barramundi fillets from Woolworth’s. Normally, I’d make them with lemon-butter sauce, but this time around, my wife was feeling adventurous, so she decided to do fish tacos.
She went with a beer batter using potato starch. Loved that idea, because it gave the fish extra crunch. Add to that the salsa and salad greens, and some crunchy asparagus spears, and we had ourselves a partay! Also a nontraditional addition: kaffir-lime dressing!
Eight barramundi fillets
One bottle Hahn Premium light beer
1 cup potato starch
1 cup vegetable oil
1 bunch asparagus stalks
Eight small soft tacos/tortilla wraps
One pack of Five Tastes Lemongrass & Kaffir Lime
Salt and pepper to taste
- Preheat the vegetable oil for frying over medium heat.
In a bowl, combine the potato starch and the egg. Once mixed, slowly combine with the beer to form a batter.
- Dip the barramundi fillets into the batter, then deep fry until golden brown. Lay on paper towels to absorb excess oil.
- Once all fillets are cooked, dip the asparagus shoots into the batter, then deep fry until golden brown.
- On a plate, assemble your taco to taste. I started with a layer of garlic aioli, then salad greens, the fish, tomato salsa, then the lime dressing. Roll the taco and enjoy!