Crispy on the outside, tender on the inside, this crumbed Barramundi Recipe is an easy, flavour-packed dish. Ready in under 30 minutes, it’s ideal for a fast and satisfying weeknight dinner.
The first time I visited London in the 80s, I was just a kid and, like most children, a fussy eater. But there was something about “fish and chips” that won me over.
Italians do love their fish, of course, but the English version tasted different. Maybe it was the crispy batter or the way it was paired with chips. Honestly, anything served with chips tastes better when you’re young!
Now that I live in Australia, fish and chips are a common dish, easily found at beach kiosks, malls, and even the fishmonger’s. But, as I always say, homemade is always better. That’s why I make Crumbed Barramundi at home quite often. Barramundi is a favourite here, but you can easily swap it for any fish you like.
Serve it with chips, vegetables, or both, and make sure to squeeze some fresh lemon over the top. It really complements the dish. Enjoy!
Why We Love This Barramundi Recipe
- Add your favourite herbs, spices, or cheeses to the breadcrumbs to make it your own.
- Pair with your preferred sides, such as chips, a fresh salad, or roasted vegetables.
- Leftover fish can be used in sandwiches, wraps, or salads the next day.
Key Ingredients for Crumbed Barramundi
Barramundi
A tender, flaky fish with a mild flavour, perfect for a simple crumbed preparation. If unavailable, any firm white fish like cod or tilapia will work.
Breadcrumbs
Create the crispy, golden coating that gives the fish its satisfying crunch. Both store-bought and homemade breadcrumbs work well, but if you prefer an extra-crispy finish, panko breadcrumbs will give a lighter, crunchier texture.
Flour
Flour is used to lightly dredge the fish before dipping it in the egg. This creates a thin layer that helps the breadcrumbs adhere for an even, crispy coating during frying.
Find the complete list with measurements in the recipe card below.
How to Make Barramundi Recipe
Step 1: Break the eggs and lightly beat them.
Step 2: Place the flour and breadcrumbs in two separate plates.
Step 3: Season the Barramundi fillets with salt, then dredge them lightly in the flour, egg, and breadcrumbs.
Step 4: Shallow fry the crumbed fillets in warm vegetable oil until golden brown on both sides and cooked through.
Step 5: Serve warm with lemon wedges.
Frequently Asked Questions
Yes, you can substitute Barramundi with any firm white fish, such as cod, tilapia, or snapper. Just make sure the fillets are thick enough to hold up during frying.
Yes, you can bake the fillets. Preheat the oven to 200°C – 400°F and bake for 12-15 minutes, or until the fish is golden and cooked through. For extra crispiness, you can lightly spray the fish with oil before baking.
Make sure the oil is hot before adding the fish. Fry the fillets in batches to avoid overcrowding, which can cause the coating to become soggy.
Yes, you can coat the fish in flour, egg, and breadcrumbs earlier in the day and store it in the fridge until you’re ready to fry. This helps the coating set, giving you a crispier result when cooked.
Variations and Twists
Herb-Infused Crust – Add finely chopped fresh parsley, thyme, or oregano to the breadcrumbs. These herbs bring a fragrant, earthy note that pairs wonderfully with the delicate flavour of Barramundi.
Spicy Crumbed Barramundi – For a bit of heat, mix cayenne pepper, paprika, or chilli flakes into the breadcrumbs. This adds a warming kick that complements the mild Barramundi perfectly.
Parmesan-Coated Barramundi – Blend grated Parmesan with the breadcrumbs for a savoury, cheesy crust that adds extra crunch and depth to the fish.
Lemon Zest Crust – Add lemon zest to the breadcrumbs for a refreshing citrus burst. It brightens the fish and adds a light, aromatic flavour.
Gluten-Free Crumbed Barramundi – Swap the regular breadcrumbs and flour for gluten-free alternatives. This keeps the texture just as crispy while catering to those with gluten sensitivities.
Extra Help from the Kitchen
Check the Oil Temperature – To test if the oil is hot enough, drop a small piece of bread into the pan. If it turns golden within 30 seconds, the oil is ready for frying.
Use Tongs for Handling – Using tongs allows you to handle the fillets carefully, ensuring the crumb coating stays intact without being disturbed during frying.
Keep the Coating Crisp – If you’re not serving the fish immediately, place it on a wire rack instead of a plate. This prevents the coating from becoming soggy by allowing air to circulate around the fish.
Pat the Fish Dry – Before dredging the fish in flour, make sure to pat it dry with a paper towel. This removes excess moisture and helps the flour and breadcrumbs adhere better.
Storage and Shelf Life
Store the leftover crumbed Barramundi in an airtight container in the refrigerator for up to 2 days. For longer storage, the fish can be frozen before frying. Lay the crumbed fillets flat on a baking sheet and freeze until solid.
Once frozen, transfer to a ziplock bag and store for up to 2 months. When ready to cook, fry directly from frozen. To reheat, place the fillets in the oven at 180°C – 350°F for about 10 minutes, or until heated through and the coating is once again crispy.
Barramundi Recipe
Crispy on the outside, tender on the inside, this crumbed Barramundi Recipe is an easy, flavour-packed dish. Ready in under 30 minutes, it’s ideal for a fast and satisfying weeknight dinner.
Ingredients
- 4 medium-sized Barramundi fillets
- Flour
- Breadcrumbs
- 2 eggs
- Salt – to taste
- Vegetable oil – for frying
Instructions
-
Break the eggs and lightly beat them.
-
Place the flour and breadcrumbs in two separate plates.
-
Season the Barramundi fillets with salt, then dredge them lightly in the flour, egg, and breadcrumbs.
-
Shallow fry the crumbed fillets in warm vegetable oil until golden brown on both sides and cooked through.
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Serve warm with lemon wedges.
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