Crispy breaded barramundi with sweet potato fries and slaw

Preheat the oven to 425°F. Slice the sweet potatoes lengthwise about 1/4 inch thick, then slice 1/4 inch in the other direction to make long fries. Spread fries out on a parchment lined baking sheet and drizzle with 3 tablespoons vegetable oil, season with salt and pepper, then toss to coat. Bake for about 20-25 minutes, or until golden brown and crisp.

While the fries are baking, whisk together the red wine vinegar, sugar, salt and celery seed in a large bowl and set aside. Prepare the breading station by pouring the flour and panko breadcrumbs separately into two large shallow bowls. Crack the eggs into another large shallow bowl, season with salt and pepper and whisk to combine. Season the panko with salt and 1/2 teaspoon cayenne pepper.

Use paper towels to pat each Barramundi fillet very dry, then season with salt and pepper on both sides. Working with one fillet at a time, dredge lightly in flour, being sure to shake off any excess. Next, dredge in the egg and allow the excess to drip off, then transfer to the panko and coat on all sides. Repeat with the remaining fillets.

Heat about 1/2 inch of vegetable oil in a large, heavy bottomed frying pan (cast iron is best) over medium-high heat. Working in batches, place one or two fillets in the pan at a time and cook until golden brown. Flip, then cook until golden and crisp on the other side. Repeat until all fillets are finished.

Right before serving, add the cabbage, carrots and scallions to the bowl with the vinegar mixture and toss to combine. When the sweet potato fries are finished, transfer them to a bowl and serve immediately with the fish and slaw, with lemon wedges on the side.

Recipe developed by Nicole Gaffney