Flathead is one of the great Australian fish – sweet, delicate and perfect for frying. Tucked into a warm corn tortilla with a smoky, crunchy slaw and a squeeze of lime, it becomes a fish taco that can stand up to any version you'd find anywhere in the world. This has become a regular weeknight dinner in our house, and the kids love it.
The smoky chilli slaw can be made ahead and keeps well in the fridge, which makes this dinner come together very quickly on the night.
Crispy Flathead Tacos with Smoky Chilli Slaw
Serves 4
You'll need
- 600 g flathead fillets, pin-boned, cut into strips
- plain flour, for dusting
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- salt flakes
- vegetable oil, for shallow-frying
- 8–12 small corn tortillas, warmed
- lime wedges, to serve
- hot sauce, to serve
Smoky chilli slaw
- ¼ small red cabbage, very finely shredded
- ¼ small white cabbage, very finely shredded
- 1 carrot, grated
- 3 tablespoons mayonnaise
- 1 tablespoon chipotle sauce or smoked paprika
- juice of 1 lime
- salt flakes
How to make it
For the slaw, combine the shredded cabbages and grated carrot in a large bowl. In a small bowl, whisk together the mayonnaise, chipotle sauce and lime juice. Pour over the vegetables and toss well to combine. Season with salt flakes. Set aside.
Crumb the flathead strips: dust in flour, dip in egg, then press firmly into panko breadcrumbs. Heat oil in a large frying pan over medium–high heat. Fry the fish strips in batches for 2–3 minutes each side until golden and cooked through. Drain on paper towel and season with salt flakes.
To serve, pile some slaw into each warm tortilla, top with a piece of crispy flathead, squeeze over lime and add hot sauce to taste.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.