Flathead Fillets in Fresh Breadcrumbs

Main: Flathead fillets (my own recipe) – be quiet MAV!
My own recipe

Dessert: Cream Caramels
Shop Bought

Hi there everyone!

Now before you gasp in horror, please understand that there are days when Wednesdays for one reason or another become so full of various chores (93 year old mother, medical appointments bla bla bla) and I have to take the easy way out – BUT don’t we all at one time or another so why not share the easy Wine Wednesday Nights as well.

So my yummy flathead fillets. I have a fab fishmonger nearby and the fillets are always plump and gorgeous. I soak the fillets in milk for about an hour – why? I think it takes the stronger fishy taste out but to be honest I have been doing this since forever because someone once upon a time told me to and they are always so delicious that I am scared to try it without including this procedure. I always have fresh breadcrumbs in the freezer so I mix these with coconut, parsley and some crushed nuts like macadamias or pecans (pretty much whatever you have) a little S & P. After soaking in milk, dip in flour, then egg and then breadcrumb mixture and sit in the fridge to firm up the coating. Fry to your liking – mine is very well cooked. I mix up ½ cup mayonnaise with a generous tablespoon of mango chutney for a sauce to go with the fish. This is all served with probably the best pre-packaged salad I have ever had. It’s from Woolworths and it is called “Thai Style Salad Kit”. I just add avo and cherry tomatoes. The dressing is just so tasty and goes really well with the fish.

For dessert I served pre-packaged Crème Caramels from Woolies again. I often use Wicked Sisters brand but today I used Divine Classic. They were on special at two for $2.50 how could I go wrong??

Believe it or not the family gave all of this an 8/10. So, it is no crime to make life easier for ourselves from time to time and the meal was pretty healthy all in all.

Hope you try this one. Enjoy!

From my table to yours with love.

Flathead Fillets with Coconut Crumbs

This is just one of my made up recipes and you can serve it with salad and chips. I have not included chilling times in the prep times.

Fish

4 Flathead fillets – fresh
2 c Fresh breadcrumbs
2 tbsp Macadamia nuts (crushed)
2 tbsp Coconut flakes
2 tsp Parsley (finely chopped)
2 Eggs
1 tbsp Water
1 c Plain flour
Salt & Pepper

Sauce

1 c Mayonnaise
1 tbsp Mango chutney (a heaped tbsp)

Fish

Soak the fillets in milk for 1 hour in the fridge before you do anything else – why? Once a long time ago an old lady told me to do this and it really makes a difference to the fish.

Combine breadcrumbs, nuts, coconut, parsley a little S & P. Prepare the flour on a plate and whisk the eggs and water. Drain the fillets and dip them one at a time into the flour, then egg, then crumbs (press the crumbs on so they stay) and lay on a flat tray and chill for an hour before cooking in about 2tbsp of oil of your choice until cooked to your liking. Be careful not to burn the coconut so take this slowly. Serve with the sauce and salad and maybe a few chips. Too easy!

Sauce

Mix Mayo and chutney together – does it get any easier than that!! Be sure to taste the sauce and add more chutney if you would like.

Pasta with Prawns & Macadamia Pesto & Cheats Frazier Cake

09/12/2021

I know that lately I have been bashing this particular recipe book but honestly there are so many fabulous and simple recipes in Delicious – Love to Eat, that I just can’t seem to go past it. This Pasta with Prawns and Macadamia Pesto will definitely be a winner with the family.

Salmon, Fennel & Olive Tray Bake & Coffee Pecan Puddings

20/06/2021

Normally when we think of fish we think of lemon one of the things that attracted me to this recipe was the use of oranges. So we have fennel, dill, potatoes, onion, olives, lemons with oranges AND a hit of mustard in the dressing. Sold!!

Jerk Fish Tacos with Slaw & Salted Butter Honey & Pear Cake

22/05/2021

“Jerk is also derived from the action of “jerking”, which referred to poking meat with holes so that flavour could more easily be absorbed. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.”