Prep 25 mins • Cook 10 mins • Makes 16.
Prep 25 mins • Cook 10 mins • Makes 16.
• 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.
1 Cut fish into 2 cm- thick strips, 6 cm in length.
2 Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill 15 mins.
3 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.
4 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.
TIP: For cheat’s aioli, combine ½ cup whole-egg mayonnaise, 1 tbsp lemon juice, ½ tsp lemon rind and 1 crushed garlic clove. Season to taste.
