CRUMBED FLATHEAD TAILS WITH MY GREEN SALAD & GOLDEN CHIPPIES (and my secret sauce)

I’m going to break up the ingredients and methods below to make it easier for my brain 🤪🤪🤪

Serves 4

FLATHEAD TAILS:

• 500g flathead tails

• 1 cup plain flour (salt and pepper added)

• 2 eggs, whisked

• 1 cup panko breadcrumbs

• 1 tablespoon butter

• 1 - 2 tablespoons extra Virgin olive oil

Dunk the flathead tails into seasoned flour, then egg, then panko breadcrumbs.
Add the EVOO and butter to a large frying pan on high heat. Cook the fish for 2-3 minutes each side (try not to overcook).

GREEN SALAD:

• 1 head cos lettuce, chopped

• 1 lebanese cucumber, cut into rounds

• 1 avocado, sliced

• 1/2 cup parmesan cheese, shaved

Place all ingredients in a large salad bowl.

BASIC VINAIGRETTE:

• 1/3 cup extra Virgin olive oil

• 3 tablespoons apple cider vinegar

• 1 tablespoon dijon mustard

• 1 teaspoon pure maple syrup or honey (optional)

• 1 cloves garlic (minced), optional

• Season well with black pepper and sea salt

Mix all ingredients together.

HOMEMADE CHIPPIES:

• 5x potatoes, cut into batons (about 3cm in width)

• 2-3 tablespoons extra boring olive oil

• Sea salt & black pepper

Place the chopped potatoes into a large bowl and fill with water. Place them in the microwave on high for 10 minutes. Drain properly. Add olive oil and season well. Toss to coat. Place in the air fryer (on high) for approx 25-30 mins. Or lay out on a roasting tray - in the oven (200 degrees) for approx 25-30 mins.

SECRET SAUCE:

• 1 cup Greek yoghurt

• 2 tablespoons mayonnaise (Japanese is good)

• 1 lemon, juicedSeason well.Option to add chopped dill.

Mix all ingredients to get her in a small bowl or jug.