Pan-fried fish

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Overview
This is very similar to how we make schnitzel. Still tasty though!! This is the ‘quick and dirty’ version for a weeknight – store-bought crumbs instead of home made! If you can’t source flathead tails, any sweet white fish will do (sung to the tune of ALW’s Any dream will do…)

Time
Less than an hour

Ingredients
Flathead fillets (1½ – 2 per person – we use 8 for the 4 of us)
1 cup plain flour
3 eggs, lightly beaten
1½ cups breadcrumbs
Zest of 2 lemons
2 TB loomi powder
2 TB finely grated pecorino
½ ts cracked pepper
½ ts umami salt

Method
1 – Combine breadcrumbs, zest, cheese, loomi, salt and pepper in a wide-topped bowl.

2 – Place flour in a wide-topped bowl.

3 – Beat eggs in a wide-topped bowl.

4 – Pat the fish dry. I often pull the flathead tails into 2 smaller pieces to make them easier to handle.

5 – Coat each piece of fish in the flour, then the egg, then the breadcrumb mixture. Place on a plate until all have been completed.

6 – Heat a large frying pan with approximately 80g of butter with some oil to prevent burning.

7 – Cook in batches over a medium-high heat. Turn when browned. When done, store on a plate between layers of paper towel to soak up excess oil.