Panko Crusted Barramundi Sticks with Harissa Aioli

by Kelli on April 9, 2014

Panko Crusted Barramundi Sticks with Harissa Aioli

I’ve been trying to remember what came first….did my idea for Panko Crusted Barramundi Sticks lead to Harissa Aioli (because you can’t have fish sticks without a dipping sauce!)?  Or, did the Harissa Aioli come first, and the Barramundi Sticks second?

I recently had a hankering for fish sticks.  But not the frozen fish sticks we all ate growing up, but real fish, breaded with panko and spices, and baked to crispy, crunchy perfection

I experimented with a few different types of fish, and I have to say that barramundi is hands down the best choice for fish sticks because it’s so firm and meaty.

Panko Crusted Barramundi Sticks with Harissa Aioli

I know a number of you have jumped on the barramundi bandwagon since I first posted about it back in February (you guys rock!).  If you’re new to these parts or somehow missed the talk of my favorite new fish, let’s play catch up and get you on the bandwagon too…there’s plenty of room.  Barramundi is a firm-fleshed white fish with a buttery texture, that hails from the waters of Northern Australia to Southeast Asia.  It’s really versatile when it comes to cooking.

I’ve been buying barramundi at Trader Joe’s.  Although I could also head down the street a block or two and snag it at Whole Foods.  If you’re not near a Trader Joe’s or Whole Foods you can also find barramundi at Stop & Shop, Safeway and other retailers

Panko Crusted Barramundi Sticks with Harissa Aioli

The process of breading the fish can sometimes be a little messy, so I have a few tips for you.

To get started you’re going to prepare three bowls (I recommend using shallow bowls or even small, shallow baking dishes) – one with flour, one with a beaten egg and one with panko and spices.  You’re going to fully coat each piece of fish with those ingredients.  First flour, then egg and lastly panko.

I recommend using your hands, it’s a lot easier (and faster) than using a fork.  Also, since you’re working with wet and dry ingredients, I suggest keeping one hand reserved for the wet (the egg) and the other hand for the dry (the flour and panko).  It might take a little getting used to, but it saves your hands from getting really gunky.

Panko Crusted Barramundi Sticks with Harissa Aioli

Fish sticks aren’t complete without a dipping sauce!

Last week I told you how to make basic aioli in lightning speed 3 minutes.  Today I’m taking that aioli and whipping in a spoonful or harissa for an extra zing.

Panko Crusted Barramundi Sticks with Harissa Aioli

Prep Time: 13 minutes

Cook Time: 10 minutes

Yield: Serves 2-4

Ingredients

  • 1 lb. barramundi, thawed and skin removed
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup panko
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • For the Aioli
  • 1 egg yolk
  • 1 clove garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 2 tablespoons canola oil
  • 1 tablespoon harissa
  • salt

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set side.

Add the flour to a shallow bowl. Add the egg and water to a second shallow bowl, and whisk together until combined. In a third shallow bowl, mix together the panko, coriander, paprika, garlic powder, salt and pepper.

Remove the skin from the barramundi fillet. Cut the fish into even strips.

Roll each piece of fish in the flour so that it's fully coated. Shake to fish to remove any excess flour. Dip each piece of fish in the egg mixture and fully coat. Transfer the fish to the bowl with panko. Roll each piece of fish in the panko mixture so it's fully coated. Finally, transfer the fish to the baking sheet, placing each piece about an inch apart.

Bake for 8-10 minutes, depending on the size of the fish.

Meanwhile, prepare the aioli.

Separate the eggs, and add the yolks to a blender cup, tall measuring up or large bowl. Add in the garlic, lemon juice and mustard. Use the immersion blender to process until the garlic is totally pureed and the mixture is smooth.

With the immersion blender on, slowly drizzle the oils into the yolks. The oil will be incorporated into the yolks and the mixture will start to emulsify. If the aioli separates, stop adding the oil and continue blending until all of the oil is incorporated. Then, slowly add the remainder of the oil, while blending. Add the harissa and blend for another 30 seconds.

Taste, and season with salt and white pepper.

http://thecornerkitchenblog.com/panko-crusted-barramundi-sticks-harissa-aioli/

Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer, and, as always, all opinions expressed are 100% my own.

Panko Crusted Barramundi Sticks with Harissa Aioli

Enjoy!

Follow The Corner Kitchen on Bloglovin’ or by email!

I love hearing from you…keep in touch on FacebookTwitterPinterest and Instragram!

 

{ 26 comments… read them below or add one }

ashley - Baker by Nature April 9, 2014 at 8:00 AM

Grown up fish sticks!!! Hells yes, sista! And that aioli is wicked amazing.

Reply

Kelli April 9, 2014 at 1:07 PM

Thanks, friend! I’m all about harissa right now!

Reply

Meagan @ A Zesty Bite April 9, 2014 at 9:26 AM

I was just telling my husband that it was time to make our own fish sticks.

Reply

Kelli April 9, 2014 at 1:08 PM

You should definitely do it!! I was bored with the ways I was cooking fish, so I gave this a try a few months ago. It’s quick, easy and really fun!

Reply

Lauren @ Climbing Grier Mountain April 9, 2014 at 9:41 AM

So, these fish sticks make me smile! I haven’t had them in years! And you know I’m loving that harissa!

Reply

Kelli April 9, 2014 at 1:10 PM

Thanks, girl! I so wish I could send you a giant plate of these fish sticks with extra harissa!

Reply

Natalie @ Tastes Lovely April 9, 2014 at 11:20 AM

Yea! More barramundi recipes! You were totally the person who introduced these into my life. I get them at Trader Joe’s too. Great fish. And love these grown up fish sticks!

Reply

Kelli April 9, 2014 at 1:13 PM

I actually thought of you (in a non-creepy way, I promise) when I was writing this post, since you mentioned that you tried barramundi after one of the earlier recipes :) Thanks, Natalie!

Reply

Natalie @ Tastes Lovely April 9, 2014 at 2:35 PM

Haha! Not creepy at all! I do the same thing. And if it weren’t for you I would have never thought to pick up that fish. I’m not one to get adventurous with seafood I’ve never cooked before. Glad you introduced me to it!

Also, something got messed up with my Feedly and a bunch of blogs weren’t showing up in my feed, so sorry I’ve been absent for a while. But all fixed now!

Reply

Kelli April 10, 2014 at 9:39 AM

Yay…I’m so excited you’re into it.

And, no worries :) You weren’t seeing my feed bc I accidentally I deleted it…oops! Glad it’s back up and running!

Reply

Laura @ Blogging Over Thyme April 9, 2014 at 11:40 AM

These are gorgeous!! And they look so freaking delicious. It’s been far too long since I’ve had a GOOD fish stick.

Also–THIS PLATE. Excuse the screaming.

Reply

Kelli April 9, 2014 at 1:16 PM

Thanks, Laura! These definitely bring the good back to fish sticks :)

This is probably one of my favorite plates. Ever. The last time I was living with a roommate there were a bunch of random dishes that previous roommates left behind…so, I gave them a good home :)

Reply

Georgia @ The Comfort of Cooking April 9, 2014 at 11:57 AM

Love these crispy and delicious grown-up fish sticks! They look SO scrumptious, Kelli. That harissa aioli? Brilliant!

Reply

Kelli April 9, 2014 at 1:16 PM

Thank you Georgia! I pretty much want to eat this harissa aioli on everything now :)

Reply

Marjorie S. Starnes April 9, 2014 at 1:03 PM

I’m loving your recipe for Barramundi Sticks But i think i will make some twist to it for example i will make some Honey BBQ Sauce for him since he is a BBQ lover.

Reply

Kelli April 9, 2014 at 1:18 PM

Thank you, Marjorie! Honey BBQ sauce sounds perfect!

Reply

Erin | The Law Student's Wife April 9, 2014 at 4:49 PM

I have GOT to get on the barramundi train IMMEDIATELY! I’m stalking these sticks.

Reply

Kelli April 10, 2014 at 9:40 AM

Yea you do, you will love these!

Reply

Pat April 9, 2014 at 10:01 PM

Kelli, these look fantastic. I have never, ever heard of this fish but I will check out Trader Joe’s here in town. How do they compare with hake?

Reply

Kelli April 10, 2014 at 9:47 AM

Thanks, Pat! Barramundi is similar to sea bass (but more sustainable), so the texture is a little thicker, firmer and meatier than hake. It also has a mild, slightly buttery flavor. Enjoy!

Reply

Trisha April 10, 2014 at 6:07 AM

These look like the best fish fingers ever!! yummmmaaay x

Reply

Kelli April 10, 2014 at 9:40 AM

Thank you, Trisha!

Reply

Joanne April 10, 2014 at 6:55 AM

The aioli or the fish stick…the new chicken and egg. :P Well whichever came first, I want ‘em both!! Especially now that I’m aioli obsessed and want to smear it over ALL THE THINGS.

Reply

Kelli April 10, 2014 at 9:48 AM

Thanks, girl! This aioli is no joke, and I suggest adding plenty of extra smears :)

Reply

Ashley | Spoonful of Flavor April 11, 2014 at 4:24 PM

Love these fish sticks! And that aioli looks perfect for dipping!

Reply

Kelli April 11, 2014 at 5:02 PM

Thanks….they’re a perfect quick & easy dinner!

Reply

Leave a Comment

Previous post:

Next post: