![]() Fillets should sizzle the moment they touch the pan. Once the pan is hot, reduce heat to medium and add enough olive oil to thoroughly coat the pan.ĬOOK the fillets in batches for 3-4 minutes or until golden and cooked through. TOSS the strips in a little flour, salt and pepper, shaking off any excess. TEAR or slice flathead fillets in half lengthways into long strips Lemon wedges and a generous sprinkling of chopped parsley, to serve Simply Dressed With Lemon and Parsley.ġ80 – 200 g skinless and boneless flathead fillets per person Pan-Fried Flathead Fillets By The Plateful. Dressed with nothing more than a squeeze of lemon and a sprinkling of parsley. Those fillets were crisp, flaky and sweet. After calamari fritti, our favourite fish dish was flathead. Even in later years when the Church relaxed the no meat on Friday rule, it was fish as usual at our house. Growing up in a Catholic household we always had fish on Friday. After all if I’m cooking fish I like to pay a visit to the Sydney Seafood Markets to purchase the freshest produce I can. Unfortunately I never seem to be organised enough to cook it at home as often as I would like. And I intend to proffer up a fish dish for dinner every Friday in the lead up to Easter. The perfect opportunity to eat fish for dinner. That’s it! Garnish your fillets with lemon wedges and fresh parsley and serve them with this Easy Homemade Tartar Sauce french fries for a British “fish and chips” meal, or with some Coconut Lentil Stew and steamed brown rice.The first Friday in Lent. Once they cool down they will crisp up nicely. Once the fillets are browned on both sides, remove them from the pan and place them onto some paper towels so that any excess olive oil can drain off. If that happens, be sure to scrape it out and remove it before frying the next batch. Some of the flour may make a bit of a sludge on the bottom of the pan. Once the undersides are browned (2-3 minutes), gently flip them over and fry the other side. Ensure each fillet is laid flat so they can cook evenly. Place some fillets into the pan but do not overcrowd them. This is going to be a shallow fry so not a lot of oil is needed. Once the fillets are coated and rested, heat your pan on med-high heat and pour just enough olive oil to cover the bottom. Once breaded, let your fillets rest for a few minutes before frying to allow the flour to absorb any moisture and dry enough to form a stable crust. Given the sometimes fragile nature of fish, I don’t recommend using the shake method of putting the fish and flour into a bag and vigorously shaking it. ![]() Shake off any excess and set it onto a tray while you bread the rest. Cover it with the flour and gently press down on it to ensure that the coating sticks and covers the entire fillet. Simply place a fish fillet (that’s coated in the oil-based marinade) onto the flour. This is all we’re going to need for the breading. In another tray or dish, add some white whole wheat flour. Allow the marinade to set for at least 10-15 minutes to as much as an hour to work its flavorful magic. ![]() Pour the marinade over them and rub it in with your fingertips to ensure that each fillet is fully covered. Pat your fillets dry using some paper towels and lay them out on a tray or in a dish or bowl. Make the marinade by adding the lemon juice, garlic powder, black pepper, smoked paprika, salt and onion powder to the oil and mix well.
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