Crumbed Flathead Fillets with Spicy Zhoug Dressing
Say goodbye to the traditional crumbed fish on your menu, and give Chef Vasilios’ spicy spin-off a try!
Ingredients
Serves:
- 100 mL Simply Vegetable Oil
- 250 g Flathead Fillets
- 35 g Salt
- 30 g Pepper
- 128 g White Wings Cornflour
- 30 mL Milk
- 1 each Lemon
- 35 g Coriander
- 20 g Parsley
- 2 each Green Chillies
- 10 g Ground Cumin
- 5 g Ground Cardamom
- 5 g Caster Sugar
- 2 g Garlic Cloves
- 30 mL Olive Oil
- 30 mL Water
Method
Step 1
Cut the crusts off the Country Life Gluten Free Bread, then dice the slices. Place them in the Robot Coupe on a high speed until they form fine breadcrumbs. Using fresh breadcrumbs gives you a nicer texture once the product has been cooked.
Step 2
To make the zhoug dressing, place the ground cumin into a bowl, along with ground cardamom, garlic cloves, pepper, caster sugar and parsley leaves. Slice the chillies down the middle, then chop them finely and add them to the ingredients. Blitz the ingredients while drizzling in some olive oil. Once it has formed a nice puree, squeeze half a lemon juice.
Step 3
Portion the flathead fillets by horizontally slicing them into strips. Lightly dust the flathead fillets with White Wings Cornflour, then place them into an egg wash and then into the breadcrumbs. Ensure all of the fillets are coated with the breadcrumbs.
Step 4
Pour the Simply Vegetable Oil into a pan and preheat on a medium heat. Once the oil begins to boil, add the flathead fillets and keep them on the heat until they begin to crisp. Once they are golden all-over, place them on a paper towel to drain the excess oil.
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Step 5
For plating, drizzle the zhoug dressing over the plate, then strategically place the coriander leaves over-the-top. Place the flathead fillets on-top and finish with a lemon wedge on the side of the plate.
