- 1 kg Potatoes
- Sunflower Oil (for fyring)
- 500g Fresh Flathead Tails
- 500g Plain Flour
- 550 ml cold beer
- 5 ½ teaspoons of baking powder
- Salt and pepper for Seasoning
- Pre-heat oven to 180 degrees
- Peel and slice the potatoes
- If you have a deep fryer place oil into deep fryer, alternatively place oil into a deep pot
- Season the Flathead tails on both sides with salt and pepper
- Whisk the flour, beer and baking powder together until its glossy, the texture should be thicker than water but thinner than pancake mix.
- Dust each fillet in a bit of flour to enable the batter to stick to the fish and then transfer into the batter mix bowl.
- Allow excess batter to drip off and then transfer carefully into hot oil
- Cook for approximately 4 minutes or until the fish produces a nice golden colour
- Remove from oil and allow to drain on a plate with paper towel
- In the meantime, place cut potatoes into the oil and allow to fry for 5 minutes or until golden.
- Season with Salt, pepper and serve with fresh lemon or tartare sauce
Flathead Tails
The flathead fillets or flathead tails are relatively firm flesh fish. The flathead fish has a medium strength flavour and this fish fillet is high in oil. Catch dusky flatheads in sand bottomed environments such as Lakes Entrance. Try cooking flathead fillets grilled, baked, or on the BBQ. Serve flathead fish with chips and tartare sauce like the old days.
+ Between 6-10 fillets per kg
+ Delivered to you fresh
+ Delivered to you skin off and boneless
+ Origin: Victoria