Battered Barramundi with chips and Tomato chutney
4--100 grm portions skinless Barramundi sliced 5mm thick
4--Large chip potatoes
8--Roma Tomatoes (peeled)
1--Large brown onion (diced)
1--knob garlic (crushed)
Lemon wedges
Oil for deep frying
I--kg. quality selfraising flour
2--Heaped tablespoons cornflour
1--tablespoon sugar
1--cup Semolin
1--Teaspoon curry powder
The Fish
Combine Semolina and curry powder, coat fish and set aside in fridge. Using 1/2 the S/R and cornflour, make batter with cold water to required texture. Do not kill it, think Muffins and whisk it just untill lumps have gone. Set oil temp. at 190C-plus, deep fry and drain well.
The chips
Peel or scrub potatoes, cut one end off, stand upright and slice down, rotate and slice chips to required thickness. Soak chips in water (min. 10 mins.). Make a batter with remaining flours, drain chips well and pour batter over them allowing excess batter to drain away. Set oil temp. at 180C and par-cook chips. Allow them to rest for 1/2 hour or so, finnish cooking.
The Chutney
With a little oil, par-cook onions and garlic, add tomatoes and sugar, cook with lid on pot. Remove lid, allow liquid to diminish, thicken with cornflour
Serves four
