Lemon Crumbed Flathead


120g fresh breadcrumbs
3 teaspoons lemon rind, grated
2 teaspoons Masterfoods madras curry powder
tablespoon Masterfoods parsley flakes
1 tablespoon Masterfoods dill leaf tips
1 teaspoon Masterfoods ground turmeric
8 flathead fillets
plain flour
2 eggs, lightly beaten
oil, for shallow frying

Cucumber dressing

250ml yogurt
2 tablespoons fresh chopped mint
1 small cucumber, finely diced
1 teaspoon freshly crushed garlic
1 teaspoon caster sugar



To make the cucumber dressing, mix all ingredients together in a bowl. Cover the bowl with plastic wrap and refrigerate well before use.

Combine the breadcrumbs, lemon rind, curry powder, parsley and tumeric. Coat the fish with flour, shaking off excess. Dip into beaten eggs, then cover with breadcrumbs, pressing crumbs on firmly. Refrigerate for 30 minutes.

Heat oil 1/2 cm deep in frying pan, add fish and cook 3 minutes each side or until cooked through. Drain on absorbent paper. Serve immediately with cucumber sauce.

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