Crumbed Flathead with Greek Salad
Defrost Flathead as per instructions on the packet
Half fill large saucepan with rice bran oil. Heat accordingly
Pat Flathead dry with a paper towel
In a bowl place 1/2 cup plain flour
In a separate bowl place 1 egg whisked
On a separate plate, place 1 cup of breadcrumbs and add seasoning.
Flour Flathead fillets and dust off excess flour – place in egg wash – place in crumb and coat evenly.
Check oil is hot enough by dipping a wooden skewer into your oil. Oil should bubble if hot enough.
Place your crumbed pieces of Flathead in oil. Do not overcrowd pot.
Cook until golden and take out and let rest on plate with absorbent paper
Make your Greek Salad. Serve Flathead with whole egg mayonnaise and Greek Salad on side.
(Gluten Free: option substitute crumb for Quinoa Flakes)
*Recipe by Dinah Crowe
Stirring the Pot