Crumbed Flathead Tails
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
- 12 flathead tails
- 1 egg beaten
- 1/3 cup plain flour
- 1 cup breadcrumbs
- Freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp butter
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 chicken breasts 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.
- 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.