First make the herb salad: combine all ingredients in a bowl and mix well.
Combine the cumin, coriander, salt, pepper, chilli flakes and flour in a plastic bag. Heat frying oil to 180 degrees C in a large frypan or deep frier. Place the barramundi cutlets in the plastic bag and shake to coat. Remove and shake off the excess.
Fry the cutlets 5-8 minutes or until just cooked. Do not overcook. Serve with the herb salad and lemon wedges.