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...
This is our go-to fish burger, and once you've made it you'll understand why. Rock ling is an underrated fish – it's firm, mild and holds together beautifully in a burger. Crumbed and fried until golden, tucked into a soft bun with all the right accompaniments, it's one of the most satisfying things you can eat. You can have one made to order – eat in or takeaway – on Fridays and Saturdays. This version you can make at home, and it's every bit as good. Essential Fish Burger with Rock Ling Serves 4 You'll need 4 rock ling fillets (approximately 150 g each), skin off plain flour, for dusting 2 eggs, lightly beaten 1 cup panko breadcrumbs salt flakes...
Anthony's dad supplied fish and chip shops across Melbourne. This is the recipe that came from those years — classic beer batter, golden flake, handmade potato cakes. One of Anthony's signature dishes at home.
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ACKNOWLEDGEMENT OF LAND
The Fishmonger’s Son acknowledges the Wurundjeri People of the Kulin Nation - the traditional custodians on the land upon which we work, live and play. We pay respect to their Elders past, present and emerging, and to all Aboriginal and Torres Strait Islander peoples.
