Crumbed Flathead Tails with tartare sauce


You may find you prefer this recipe to fish and chips from the shop. It is quicker than the takeaway version and so much healthier. Flathead tails are perfect for kids as there are no bones to worry about.

Prep time: 10 minutes
Cook time: 4-6 minutes
Total time: 15 minutes
Serves: 4


  • 2 cups rye or spelt bread crumbs
  • 4 tablespoons cornflour (or plain flour)
  • 1 egg
  • 8–10 flathead tails
  • 1–2 tablespoons coconut oil
  • lemon wedges

Tartare sauce

  • 1 cup mayonnaise
  • 1 tablespoon capers
  • 1 tablespoon gherkin, chopped
  • 1 tablespoon white condiment (white balsamic vinegar)
  • 1 lemon, zest (optional)
  • ½ tablespoon lemon juice


1Place the flour on a dinner plate, whisk the eggs in a wide, shallow bowl (with a dash of water) and place breadcrumbs on another dinner plate.

2Coat the pieces of fish in the flour, dip in egg wash and then the breadcrumbs. Gently press down to make sure the crumbs stick.

3To make the tartare sauce, place the mayonnaise, capers, gherkin, vinegar, lemon zest and lemon juice in a small food processor and blend until combined.

4Add coconut oil to a large frying pan over medium heat. Cook fish for 2–3 minutes on each side until the crust is crisp and the fish is cooked through.

Serve with the tartare sauce, a wedge of lemon and Simple Green Salad

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As published in Peninsula Kids – Spring 2017


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