Crumbed Flathead Tails With My Green Salad & Golden Chippies (and my secret sauce)
Crumbed Flathead Tails With My Green Salad & Golden Chippies (and my secret sauce)
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Flathead Tails
- 500 g flathead tails
- 1 cup plain flour salt & pepper added
- 2 eggs whisked
- 1 cup panko breadcrumbs
- 1-2 tbsp extra virgin olive oil
- 1 tbsp butter
Green Salad
- 1 cos lettuce chopped
- 1 lebanese cucumber cut into rounds
- 1 avocado sliced
- 0.5 cup parmesan cheese shaved
Basic Vinaigrette
- 0.333 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp pure maple syrup or honey, optional
- 1 clove garlic minced, optional
- sea salt & black pepper
Homemade Chippies
- 5 potatoes cut into batons (about 3 cm in width)
- 2-3 tbsp extra virgin olive oil
- sea salt & cracked black pepper
Secret Sauce
- 1 cup greek yoghurt
- 2 tbsp mayonnaise japanese is good
- 1 lemon juice squeezed
- sea salt & cracked black pepper
- dill chopped, optional
Instructions
- For the flathead tails: Dunk the tails into the seasoned flour, then the egg and finally the panko breadcrumbs. Add the olive oil and butter to a large frying pan on high heat. Cook the fish for 2–3 minutes each side (try not to overcook).
- For the green salad: Place all the ingredients in a large salad bowl and gently toss.
- For the vinaigrette: Mix all the ingredients together.
- For the homemade chippies: Place the chopped potatoes in a large bowl and fill with water. Microwave on high for 10 minutes, then drain well. Add the olive oil and season well. Toss to coat. Place in an air fryer and cook on high for 25–30 minutes. Or lay out on a roasting tray and bake in a 200°C oven for 25–30 minutes.
- For the secret sauce: Mix all the ingredients together in a small bowl or jug and season well.
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