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
- 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
- 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
- Place 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.
- Coat the pieces of fish in the flour, dip in egg wash and then the breadcrumbs. Gently press down to make sure the crumbs stick.
- To make the tartare sauce, place the mayonnaise, capers, gherkin, vinegar, lemon zest and lemon juice in a small food processor and blend until combined.
- Add 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
Jodie Blight | We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.
After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”