
Crumbed Flathead Tails
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
I love flathead, it is a beautiful firm, white fleshed fish and "flatty" tails make perfect fish fingers. I particularly loved being able to make them with my three year old grandson, Cooper.
Category:
Fish & Seafood, Main Course
Quantity: 4 serves
Ingredients
- 12 flathead tails
- 1 egg beaten
- 1/3 cup plain flour
- 1 cup breadcrumbs
- Salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
-
Remove the skin from the flathead tails.
-
Choose three bowls large enough to hold the fish.
-
In the first bowl, combine the flour with a pinch of salt and a little freshly ground black pepper.
-
Break the egg into the second bowl and lightly beat.
-
Place the bread crumbs in the third bowl.
-
Take flathead tail, coat with the seasoned flower, then egg and finally coat well with the breadcrumbs and then lay on a large plate. Repeat with remaining flathead tails.
-
Heat a large fry pan over medium heat and add the olive oil and butter. When the butter has melted, add the flathead tails and cook approx 3 minutes each side until the crumbs are golden and the fish is cooked.
-
Remove the fish from the pan and drain paper towel.
-
Serve immediately.
Notes
- Flathead tails are the lower end of the flathead fillet, they are perfect for making fish fingers as they are boneless.
- I use fresh or dry breadcrumbs.