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.

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 one is Wendy's own, and it starts with an old trick: the flathead fillets soak in milk in the fridge for an hour, which makes a real difference to the fish. The crumb is fresh breadcrumbs mixed with crushed macadamias, coconut flakes and parsley, so it toasts to something sweeter and nuttier than a plain coating. Each fillet goes through flour, then egg wash, then the crumbs, pressed on firmly so they stay put, and chills for another hour before frying in a little oil. Serve with mayonnaise stirred through mango chutney.

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Ingredients Method Notes

Ingredients

  

• 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
• 1 c Mayonnaise
• 1 tbsp Mango chutney a heaped tbsp

Method

 

1. 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!
2. 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.

Notes

Source: My own recipe