Crispy Breaded Barramundi with Sweet Potato Fries and Slaw - ASC North America
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
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Ingredients
- 3-4 medium sweet potatoes (about 1 1/2 lbs), scrubbed clean and dried
- 3 tbsp vegetable oil, plus more for frying
- kosher salt
- freshly cracked black pepper
- 1/4 cup red wine vinegar
- 1 tbsp plus 2 tsp sugar
- 1/2 teaspoon salt
- 1/2 tsp celery seed
- 1 cup all purpose flour
- 2 large eggs
- 3 cups panko breadcrumbs
- 1/2 tsp cayenne pepper
- 24 oz ASC labeled Barramundi skinless fillets
- 4 cups shredded cabbage (green, purple or a mixture of both)
- 1 cup grated or julienned carrots
- 3 scallions, thinly sliced
- Lemon wedges for serving
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