Barramundi Fritters with Saffron Aioli
Crunchy on the outside and soft and tasty on the inside, these bite-sized balls are the perfect finger food for parties.
Serves
48Preparation time
90 minsIngredients
- 500 g barramundi fillets, skinless and boneless
- 1 bay leaf
- 450 g potatoes, peeled and roughly chopped
- 2 tbsp olive oil
- 300 mL water
- 55 g plain flour
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp dill, finely chopped
- Zest of 1 lemon
- 1 tbsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil for frying
- For the Saffron Aioli
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- Pinch of saffron
- 2 cloves garlic, minced
- 2 egg yolks
- 300 mL olive oil
Method
Add barramundi to a saucepan with just enough water to cover it. Add bay leaf and bring to a simmer over medium heat. When simmering, reduce heat to very low, cover and cook for 10 minutes. Remove fish from saucepan and flake it into a bowl. Set aside.
Cook potatoes in a saucepan of boiling water until tender. Drain well and set aside.
Add olive oil and 300 mL water to a large saucepan and bring to the boil over high heat. When it comes to the boil remove from heat and whisk in flour. Leave to cool for 5 minutes, then add eggs and beat until the mixture is smooth.
Mash potatoes well, then fold through barramundi, garlic, dill, lemon zest and juice, salt, and pepper. Add this mixture to the saucepan with the flour mixture and stir to thoroughly combine. Cook over low heat for 5 minutes, stirring constantly, until the mixture thickens and comes away from the sides of the saucepan. Transfer to a bowl, cover with clingfilm and leave to cool.
When cooled, form the mixture into balls about half the size of a golf ball.
Next, make the aioli by heating the lemon juice and vinegar in a small saucepan. Add saffron and stir to dissolve. Remove from heat and set aside for 10 minutes. Meanwhile, add garlic and egg yolks to a food processor and blend. Slowly drizzle in olive oil, until it is all added and the mixture has thickened. Gradually add in the saffron mixture, then taste and season if desired.
Heat vegetable oil to 190C in a large saucepan or use a deep fryer. Working in batches fry the balls for 3 – 4 minutes or until they are golden brown. Drain on paper towel and serve hot with aioli.
TOP TIPS
- You can prepare these ahead of time and reheat in a 140C oven for 10 minutes before serving.
