• Barramundi or Para fish, cut into escalopes 2.0 kg
  • Wheat flour 200.0 g
  • Eggs, whole, beaten 300.0 ml
  • Cajun Asian Seasoning Mix 100.0 g
  • Polenta 500.0 g
  1. Method:

    • Thinly slice the fish to resemble thin schnitzels.
    • Seasoned the fish with Cajun Asian Spiced Mix.
    • Coat the fish in the flour, egg and then polenta.
    • Deep fry until cooked through and golden.
    • Serve fish with French fries and a salad.
  2. Tip:

    • Corn meal or polenta will give the crust a golden yellow glow and perfectly crispy texture while keeping the fish moist and juicy.