I grew up eating fish cooked this way and the accompanying salad is based on one my grandmother used to make. Cutlets of fish, cut across the bone, are great to cook with as the fish stays delicious and moist. And don't worry - the bones are large enough to pick out easily once cooked.
2 tbsp ground cumin
2 tsp ground coriander
2 tbsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp dried chilli flakes
1/2 cup plain flour
canola oil, for deep-frying
4 barramundi cutlets (about 200g each)
lemon cheeks, to serve
2 tbsp drained capers, chopped
1/2 bunch flat-leaf parsley, leaves roughly chopped
1 small bunch coriander, leaves roughly chopped
1 lemon, zest finely grated, plus segments from 1 lemon, coarsely chopped
4 green onions, sliced diagonally
2 tsp finely chopped preserved lemon rind (optional)
Combine the cumin, coriander, salt, pepper, chilli flakes and flour in a large plastic bag and mix well.
Heat the oil to 180C in a large saucepan or deep-fryer.
Place the cutlets in the plastic bag and shake gently to coat. Remove and shake off any excess. Fry the cutlets in the hot oil for 5-8 minutes or until just cooked.
Serve topped with the herb salad and lemon cheeks. For the salad, combine all the ingredients in a bowl and mix well.