Onion-Crusted Barramundi (or Sole)

Onion-Crusted Barramundi

Onion-Crusted Barramundi

I think I got this recipe from Jacques Pepin’s More Fast Food My Way. I left out the anchovy butter.  A creative use for those canned crispy onions!

It made me think of how good they would be on or in other things.

Onion-Crusted Barramundi

Thesee fish filets use canned French-fried onions instead of bread crumbs.

  • 2 small filets of white fish
  • 1 egg
  • 1/4 teaspoon salt
  • half a 6-ounce can of French-fried onions
  • 2 Tablespoons peanut or canola oil
  • 1 lemon, cut in wedges, to serve at the table
  1. Grind the French-fried onions up in a food processor until smooth.
  2. Beat the egg in a shallow dish or pie pan while you heat the oil in a frying pan.
  3. Sprinkle the fish with salt, dip in the egg and then the onion crumbs. Fry about 2 minutes per side, until done. (The fish will flake apart with a fork easily.)
  4. Serve with lemon wedges and/or a bit of tartar sauce.





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