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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