Crumbed Flathead Tails With My Green Salad & Golden Chippies (and my secret sauce)

FLATHEAD TAILS:

• 500 g flathead tails
• 1 cup plain flour salt and pepper added
• 2 eggs whisked
• 1 cup breadcrumbs panko
• 1 tablespoon butter
• 1-2 tablespoons olive oil extra virgin

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 lettuce head cos 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 olive oil extra virgin
• 3 tablespoons vinegar apple cider
• 1 tablespoon dijon mustard
• 1 teaspoon maple syrup pure or honey (optional)
• 1 cloves garlic minced,optional
• black pepper
• sea salt

Mix all ingredients together.

HOMEMADE CHIPPIES:

• 5 potatoes cut into batons (about 3cm in width)
• 2-3 tablespoons olive oil extra boring
• 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.