Golden Crumbed Flathead
Flathead fillets in a crisp golden crumb, shallow fried until light.
Everything you'll need
- 700 g Flathead filletsback soon
- 1/2 cup Plain flour
- 2 Eggs, beaten
- 1.5 cups Dried breadcrumbs
- 1 Lemon, to serve
- as needed Oil, for shallow frying
- to taste Salt
The method
- 1
Pat the fillets dry. Set up three plates: flour, beaten egg, and breadcrumbs.
- 2
Coat each fillet in flour, then egg, then press firmly into the crumbs to cover all over.
- 3
Heat a shallow layer of oil in a pan over medium-high until a crumb sizzles on contact.
- 4
Fry the fillets in batches for about two minutes a side until golden and cooked through. Do not crowd the pan.
- 5
Drain on paper towel, salt straight away, and serve with lemon.
About this dish
Flathead is the classic Australian fish for crumbing: sweet, thin fillets that cook through fast. The job is all in the coating. Flour, egg, then crumb, pressed on firmly so it holds. Shallow fry in enough hot oil that the crumb sets quickly and stays crisp rather than soaking up oil. Drain on paper and salt straight away so it sticks.
