Crispy Flathead Tacos with Smoky Chilli Slaw
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...