- 500 g flathead fillets, pin-boned (or whiting)
- ¾ cup plain flour, seasoned
- 3 eggs, lightly beaten
- 2 cups panko breadcrumbs
- 1 lemon, finely grated zest, plus cheeks to serve
- Oil for deep-frying
- Salad, aioli (see tip), to serve
Cut fish into 2 cm-thick strips, 6 cm in length.
Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill 15 mins.
Heat oil in large heavy-based saucepan on high (temperature should reach 170 C), until a pinch of breadcrumbs sizzles as soon as it is added.
Deep-fry fingers in 3 batches, 2-3 mins each, until crisp and golden. Drain on crumpled paper towels. Serve with lemon cheeks, salad and aioli.
To make your own aioli, combine ½ cup whole-egg mayonnaise, 1 tbsp lemon juice, ½ tsp lemon rind and 1 crushed garlic clove. Season to taste.
Photo: Bauer/Rob Shaw