Fast Recipes

Crumbed flathead with crunchy slaw

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

By Emma Knowles
  • Serves 4
Crumbed flathead with crunchy slaw recipe

Think of this as a cold-weather take on fish and chips. A crunchy slaw adds texture and keeps things light and fresh, while the roast potatoes are a much easier proposition than deep-fried chips.

Ingredients

  • 700 gm floury potatoes, such as sebago, scrubbed, thinly sliced
  • 2 tbsp olive oil, plus extra for frying
  • 70 gm coarse sourdough breadcrumbs or panko crumbs
  • Finely grated rind of ½ lemon, plus extra wedges to serve
  • 1 tbsp finely chopped thyme
  • 500 gm flathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets
  • 2½ tbsp Dijon mustard
Crunchy slaw
  • 1 celeriac, cut into julienne
  • 1 Granny Smith apple, cut into julienne
  • 1 pale celery stalk, thinly sliced, leaves torn
  • ¼ white cabbage, thinly sliced on a mandolin
  • ¼ Spanish onion, thinly sliced
  • 2½ tbsp extra-virgin olive oil
  • 2 tbsp crème fraîche
  • Finely grated rind and juice of ½ lemon, or to taste

Method

  • 1
    Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste, then add to hot pan and shake to spread out evenly. Roast until golden brown and tender (15-20 minutes). Season to taste.
  • 2
    Meanwhile, combine breadcrumbs, lemon rind and thyme in a bowl and season to taste. Brush fish with mustard, then toss in crumb mixture to coat evenly.
  • 3
    For slaw, combine ingredients in a bowl, season to taste and toss well to combine.
  • 4
    Heat a good splash of oil in a large frying pan over medium-high heat, add fish and fry, turning occasionally, until golden brown and cooked through (3-4 minutes). Serve with roast potatoes, slaw and lemon wedges.