Ella Walter
Barramundi is a meaty sea bass with juicy flesh and thick skin that crisps up when cooked properly. It is one of Australia's favourite fish and can be found in most grocery stores. Pan-frying is a quick and easy way to cook barramundi. The key to achieving a crispy skin is to ensure the skin is dry and the oil is hot before placing the fish in the pan, skin-side down. The fish should be pressed down lightly to ensure even cooking and to prevent curling. The fillet can be cooked entirely on the skin side, but it is important to ensure it is cooked all the way through as undercooked barramundi can be unpleasant to eat.
| Characteristics | Values |
|---|---|
| Can you pan-fry barramundi? | Yes |
| Ideal for pan-frying | Crispy skin |
| Pan type | Non-stick or cast iron |
| Oil type | Olive oil or other cooking oils |
| Oil temperature | Medium-high heat |
| Oil visual indication | Shimmering with wisps of smoke |
| Fillet weight | 8-12 ounces |
| Fillet preparation | Trim, cut, score, and pat dry |
| Seasoning | Salt, preferably sea salt |
| Skin-side cooking time | 2-4 minutes |
| Flesh-side cooking time | 8-10 minutes |
| Oven temperature | 180°C (350°F) |
| Oven cooking time | 10 minutes |
| Oven internal temperature | 55°C / 131°F |
| Resting duration | 3 minutes |
| Sides | Truffle oil, lemon butter sauce, seaweed sauce, charred corn salad |
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What You'll Learn
Pan-frying barramundi with lemon zest, flour, and truffle oil
Barramundi is a meaty sea bass that is widely available in Australia and Southeast Asia. It can be grilled, baked, or cooked on a stovetop. Here is a recipe for pan-frying barramundi with lemon zest, flour, and truffle oil.
Ingredients
- Barramundi fillets (fresh or frozen)
- Lemon zest
- Flour
- Truffle oil
- Olive oil
- Salt
- Pepper
- Garlic powder
Method
Start by rinsing the barramundi fillets and patting them dry with a paper towel. In a separate dish, combine the flour, garlic powder, salt, and pepper. Next, rub the lemon zest all over the fish fillets and then cover them with the flour mixture. Shake off any excess flour.
Heat some olive oil in a skillet over medium heat. Place the barramundi fillets in the skillet, skin-side down. Cook for 3 to 4 minutes per side, or until the skin is lightly golden and crispy. Transfer the fish to a plate using a broad spatula. Finally, drizzle with truffle oil.
You can also add other herbs and spices to this recipe, such as parsley, basil, or red chili flakes. For a brighter flavor, add a pop of tang with lemon juice or swap the lemon for orange zest or juice for a sweeter, tropical flavor.
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How to achieve a crispy skin
To achieve a crispy skin on your barramundi, there are a few key steps to follow. Firstly, ensure your barramundi fillets are dry by patting them with a paper towel. This step is crucial, as any moisture on the skin will prevent it from crisping up. Next, score the skin by making 5-6 light cuts per fillet. This technique helps the skin crisp up evenly. Then, season the fish with salt, as this will help draw out any remaining moisture and encourage the skin to crisp. Leave the seasoned fish for 5-10 minutes to allow the salt to work its magic.
When you're ready to cook, heat a non-stick skillet or a cast-iron pan on medium-high heat. Add your choice of cooking oil—olive oil is a good option—and heat it until it shimmers and you see little wisps of smoke. Place the barramundi fillets in the pan, skin-side down. Using a spatula or your fingers, gently press down on the fish for about 10 seconds. This helps the skin make full contact with the pan's heat, preventing the fillet from curling and ensuring even cooking.
Cook the fish skin-side down for 2 to 3 minutes until the skin becomes lightly golden and crispy. For thicker fillets, you may need to finish cooking in the oven. Simply transfer the fish to the oven in the skillet and bake for about 10 minutes, or until the internal temperature at the thickest point reaches 55°C/131°F. This ensures the fish is fully cooked while remaining optimally juicy.
If you're using thinner fillets, you can simply turn the fish over and cook the flesh side in the pan. Regardless of the fillet thickness, be careful not to overcook the barramundi, as the skin can stick to the pan. If the skin does stick, carefully loosen it with a spatula and turn the fish over. To check if your barramundi is cooked, insert a skewer or toothpick into the thickest part of the fish. If it slides through easily, your fish is ready to be served with a beautifully crispy skin!
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Pan-frying barramundi with seaweed sauce
Pan-frying is a great way to cook barramundi, a meaty sea bass that's quick and easy to prepare. Here is a detailed recipe for pan-frying barramundi with seaweed sauce.
Ingredients:
- Barramundi fillets (fresh or frozen)
- Olive oil or other cooking oil
- Salt and pepper
- Thyme (or other herbs like rosemary, tarragon, or sage)
- Butter (optional)
- Lemon
- Seaweed sheets (nori, wakame, or dulse)
Instructions:
- Start with fresh or frozen barramundi fillets. If using frozen fillets, thaw them in hot water for a few minutes, then pat them dry.
- Prepare the seaweed butter sauce. Cut the seaweed sheets into smaller pieces. Make a basic butter sauce, then add the seaweed and use a stick blender to incorporate it into the sauce. Taste and adjust the seasoning as needed. The sauce can be made ahead of time and reheated.
- Season the barramundi fillets with salt and pepper, and thyme. You can also coat the fillets with lemon zest and flour for a crispier texture.
- Heat a skillet over medium-high heat and add your chosen cooking oil. Let the oil heat up until it shimmers and you see little wisps of smoke.
- Place the barramundi fillets in the pan, skin-side down. Use a flexible spatula or egg flip to press down lightly on the fish for about 10 seconds to ensure even cooking and prevent curling.
- Cook the fish for 2-3 minutes until the skin is lightly crispy and golden. For thicker fillets, transfer the skillet to the oven and cook for an additional 10 minutes.
- Right before turning the fish, add the thyme and butter to the pan. Use the butter basting technique by spooning melted butter onto the skin repeatedly. This will add a nutty flavour to the dish. Continue for 1-2 minutes, then squeeze some lemon juice on top.
- To check if the fish is cooked, use a skewer or toothpick to poke the thickest part of the fillet. The fish is done when the flesh is warm and turns from raw to slightly white.
- Remove the fish from the pan and serve it with the seaweed butter sauce. For a light meal, pair it with sides like roasted vegetables, salad, or rice.
Enjoy your delicious and elegant pan-fried barramundi with seaweed sauce!
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Pan-frying barramundi with lemon butter sauce
Ingredients:
- Barramundi fillets (fresh or frozen)
- Olive oil or other cooking oil
- Salt and pepper
- Lemon
- Butter
- Dijon mustard
- Cream
- Potatoes (optional)
- Seasonal greens (optional)
Method:
Step 1: Prepare the Barramundi
Start by patting the barramundi fillets dry with a paper towel. Season the fish with salt and pepper on both sides. You can also dredge the fillets in flour or coat them with lemon zest for extra flavour and crispness.
Step 2: Pan-fry the Barramundi
Heat a non-stick pan over medium-high heat and add enough oil to coat the surface. Place the barramundi fillets in the pan, skin-side down. Use a spatula to press down lightly on the fish for about 10 seconds to ensure even cooking and to achieve that crispy skin.
Cook the fish for 2-3 minutes on the skin side until lightly golden and crispy. Then, turn the fillets over and cook for an additional 2-3 minutes, or until just cooked through. Remove the fish from the pan and set aside to rest while you make the sauce.
Step 3: Make the Lemon Butter Sauce
In the same pan, add butter, lemon juice, Dijon mustard, and cream. Place the pan over medium heat and bring the sauce to a rapid simmer. Cook for about 2 minutes, or until the sauce slightly thickens. Season with salt and pepper to taste.
Step 4: Plate and Serve
If desired, serve the barramundi with a side of potato mash and seasonal greens. Divide the mash between plates, top with the fish, and drizzle the lemon butter sauce over the dish.
Enjoy your delicious, restaurant-worthy pan-fried barramundi with lemon butter sauce!
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Using fresh or frozen barramundi fillets
You can use fresh or frozen barramundi fillets to make a delicious pan-fried meal. If you start with frozen fillets, thaw them in hot water for about 5 minutes. Then, pat the fillets dry with a paper towel and season them with salt, preferably sea salt. You can also dredge the fillets in spiced flour if you like. Scoring the skin by gently cutting 5-6 light lines per fillet will help the skin crisp up. Leaving the seasoned fillets to sit for 5-10 minutes will further enhance the crispiness of the skin.
When you're ready to cook, heat oil in a non-stick skillet or a cast-iron pan over medium-high heat until hot. You'll know the oil is hot enough when you see little wisps of smoke. Place the fillets in the pan, skin-side down, and press down lightly with your fingers or a spatula for about 10 seconds to ensure even cooking and browning of the skin. For thin fillets, you can simply turn the fish and cook the flesh side in the pan. For thicker fillets, you may need to finish cooking in the oven to ensure even cooking.
Cook the fish on the skin side for 2-3 minutes until the skin is lightly golden and crispy. You can check this by lifting the fillet with a spatula and taking a peek. If the skin is sticking to the pan, carefully loosen it with a spatula and turn the fish over. You can also add some butter at this point and try a technique called butter basting, which involves spooning melted butter onto the skin repeatedly.
To check if the fish is cooked, insert a skewer or toothpick into the thickest part of the fillet. If it goes through easily, the fish is cooked. If you feel resistance, the fish needs more time to cook. For optimal juiciness, cook the fish in the oven at 180°C (350°F) for 8-10 minutes, or until the internal temperature at the thickest point reaches 55°C (131°F).
Once the fish is cooked, let it rest for 3 minutes, skin-side up, to allow the juices to redistribute and enhance the flavour. Serve your crispy-skinned barramundi with a side of your choice—some suggestions include a fresh charred corn salad, lemon butter sauce, or seaweed butter sauce. Enjoy!
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Frequently asked questions
Yes, you can. It is a meaty fish with a thick skin that can be pan-fried to a crisp.
To get the perfect crispy skin, you need to ensure the skin is dry and use hot oil in a non-stick pan. Place the fish skin-side down and use a spatula to press down lightly on the fish for 10 seconds to ensure even cooking.
For thin fillets, pan-fry the fish for 2-3 minutes on the skin side until golden and crispy, then turn the fish and cook the flesh side. For thicker fillets, pan-fry for 3-4 minutes, then finish cooking in the oven at 180°C (350°F) for 8-10 minutes.
Pan-fried barramundi is often served with a seaweed or lemon butter sauce. It can be accompanied by a fresh charred corn salad or a lemon zest and truffle oil garnish.
