Crumbed Flathead with Greek Salad

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Preparation time
10 minutes

Cooking time
10 minutes

Serves
2 people

Ingredients
1 packet 200g Ferguson Australia Flathead
1/2 Cup plain flour
1 egg whisked
1Cup panko breadcrumb
1Tblsp GFresh Fish Seasoning
Rice Bran Oil
1 lebanese cucumber, diced
1 punnet baby heirloom tomatoes, but in half
1 red bell pepper sliced
1t dried oregano
2Tblsp kalamata olives
Greek Feta

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