Beer-Battered Barramundi with Lemon Myrtle Aioli

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp beer-battered barramundi fillets paired with a fragrant lemon myrtle infused aioli for a refreshing Australian seafood classic. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, all-purpose flour, cold beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4 fillets, 5 oz each barramundi fillets
1 cup all-purpose flour
1 cup cold beer
1 tsp baking powder
1 tsp sea salt
for frying, about 4 cups vegetable oil
1/2 cup mayonnaise
1 tsp lemon myrtle powder
1 tbsp fresh lemon juice
1 minced garlic clove

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp sea salt. Gradually add 1 cup cold beer, whisking until smooth and slightly frothy; set batter aside in fridge for 10 minutes.
Step 2: Heat 4 cups vegetable oil in a deep fryer or large pot to 350°F.
Step 3: Pat dry 4 barramundi fillets and lightly dust each with flour to help batter adhere.
Step 4: Dip each fillet into the beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 4-5 minutes until golden brown and crispy, turning once.
Step 5: Remove fillets and drain on paper towels.
Step 6: Meanwhile, combine 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, 1 tbsp fresh lemon juice, and 1 minced garlic clove in a small bowl; mix until smooth.
Step 7: Serve the crispy barramundi with lemon myrtle aioli on the side for dipping.