Ingredients (serves 4)

• 4 x 100g skinless barramundi fillets boned
• 1/3 cup plain flour
• 1 egg, lightly beaten
• 2/3 cup dry breadcrumbs
• 1/3 cup olive oil
• 4 bread rolls, split
• lettuce and any other salads you wish to add
• Tartare Sauce as follows
• 1 cup whole-egg mayonnaise
• 2 tbs lemon juice
• 2 tbs chopped green pickles
• 1 tbs chopped capers
• 1 tbs chopped flat-leaf parsley
• 1/2 teas Dijon mustard

Method

1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste
4. Spread a little tartare onto bun bases, then top with lettuce and fish. Dollop with a little more tartare and place bun lids on top