Fried Barramundi Wings

Fried Barramundi Wings

With TFF Red Rub, hot sauce, slaw and ranch dressing. A cajun-inspired, fresh and crispy dish with big bold flavours.

  • 8-12 Barramundi wings (2-3 per serve)
  • 2 eggs, whisked
  • 1 cup cup of TFF Red Rub (available from the Fish Factory)
  • 2 cups rice flour and extra as required
  • Oil for deep frying (Canola or Sunflower)
  • Murray River Salt Flakes

Garnish

  • Hot sauce
  • Ranch dressing
  • Lemon cheeks
  • Coleslaw

  1. Combine fish wings and red rub in a large bowl and toss to coat.

  2. Add eggs and mix to coat.

  3. Add rice flour and toss to coat. Gloves can be handy if you don’t like getting messy. You want the wings to be quite dry coated, not a wet batter, so if you need to add a little extra rice flour.

  4. While you’re coating the wings heat up your oil to 180°C.

  5. Once the oil is up to temp give the wings a little tap to get rid of any extra flour and drop them gently into the oil. 4 minutes each is about right for a medium sized fish wing.

  6. Once cooked remove from oil, drain in a basket or on absorbent paper.

  7. To serve, season with salt and serve drizzled with hot sauce and ranch dressing, and with a nice coleslaw on the side.

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