• Fillets of Barracuda
  • Cornflour
  • Oil
  • Lemon
  • 3 cloves Garlic
  • Pepper Sauce
  • Egg


In a frying pan add oil to the depth of your fillets.   Dredge your filleted barracuda in cornflour to create a casing and place skin down in the hot oil, turning over after around 3 minutes.

In a mixing bowl add crushed garlic, the rind and juice of half a lemon and an egg yolk.   Gradually add olive oil whilst whisking, the mixture will emulsify.   When you are happy with the consistency then add some drops of pepper sauce to taste.   

Remove the fillets from the pan and place onto some kitchen roll to remove the excess oil.  Drizzle the fillets with lemon juice and serve with the sauce.