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Method:

  • Barramundi or Para fish, cut into escalopes 2 kg
  • Wheat flour 200 g
  • Eggs, whole, beaten 300 ml
  • Cajun Asian Seasoning Mix 100 g
  • Polenta 500 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.
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