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Frozen Australian Barramundi

As low as $30.99

Frozen Australian Barramundi

 

Buying Australian Barramundi online: Know What to Look for

The pinky-white flesh has a light to firm texture medium oil content and a mild, sweet flavor. When cooked the flesh is white with large flakes. Wild Barramundi has often been compared to Chilean Seabass due to the oil content and buttery taste of the fillets. Skin is good served crispy, holds up to most cooking methods, including sashimi.

Barramundi is also known as Hira-Suzuki in Japan.

Barramundi comes in standard pack containing 2 - 7 ounce fillets.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!


How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.

CRISPY ORANGE AND LEMON PANKO CRUSTED AUSTRALIAN BARRAMUNDI

Australian Barramundi is at its best when it’s crispy, thanks in large part to its naturally high oil content. You can deep fry it, beer batter it, or tempura it, but we’ve decided to keep it fresh with a simple and bright orange and lemon panko crust. Top with plenty of fresh lemon juice and serve with salad, veggies, or fries and tartar sauce.

INGREDIENTS

  • 2 Frozen Australian Barramundi fillets, thawed
  • 3 tbsp vegetable oil
  • ½ cup all-purpose flour
  • 1 large egg
  • 2 cups panko breadcrumbs
  • ½ tbsp fresh thyme, chopped, or 1 tsp dried thyme
  • Zest of one orange
  • Zest of one lemon
  • Salt and pepper

DIRECTIONS

  1. Pat Australian Barramundi fillets dry and season with salt and pepper.
  2. Put all-purpose flour in a shallow bowl. Whisk the egg and put that in a different shallow bowl. In a larger bowl, combine panko breadcrumbs, thyme, orange zest, and lemon zest.
  3. One fillet at a time, dredge Australian Barramundi in flour, then egg, then panko mixture.
  4. Heat oil in a cast iron pan over medium-high heat, and once hot, add two or three Australian Barramundi fillets, being mindful not to overcrowd the pan. Fry 3 to 4 minutes on one side and then flip and fry another 3 to 4 minutes. You may need to add more oil as you go, such as when flipping the fillets or frying in batches.
  5. Once cooked, remove fish from the pan and place on a plate lined with paper towels. Slice the  lemon that you used for zesting in half and squeeze fresh juice over the fillets.
 

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