How to fillet a Flathead
Cut the flathead between its two pectoral fins to the backbone
Slice along the backbone towards the tail but stop just short of it
Starting from the tail, scrape away the flesh from the skin
Holding the flesh, peel it away from the skin, the bones should remain attached to the skin.
Repeat for the other side.
Barbecued Flathead Fillets
Coat the Flattie Fillets in flour (I use corn flour) and spices (lemon pepper, Italian spices or whatever takes your fancy) by putting them a plastic bag and shaking them around.
Remove the fillets and put them on the BBQ coated with a smear of oil. Cook for a few minutes.
Eat them with salad or as an entree by themselves garnished with lemon or tartare sauce.
Thai Spice Flathead Fillets
Mix chopped coriander, chillies and olive oil in a bowl
Marinate the flattie fillets for 30 minutes in the refrigerator
Cook the fillets on the BBQ for a few minutes
Add lemon juice to marinade.
Put the fish in a mixed lettuce salad
Pour marinade over as salad dressing
Flathead Mixed Grill
Degree of difficulty: Low
Line the griller pan with aluminium foil.
This recipe was featured by Debbie Bye
Flathead in Beer Batter
Batter: 1½ cups of self-raising flour, 1 cup of beer, 1 egg. Whisk together until smooth. Cover and place in fridge for an hour.
Heat vegetable oil, dip flathead fillets in batter, drain excess batter and put in hot oil until golden brown.
Bleed, gut and skin as soon as possible (remember they are a shark), remove all dark flesh and cut into preferred size fillets.
Press fillets into dry bread crumbs
Melt oil and butter in pan. When sizzling drop fillets into pan. Cook both sides.
Remove and add lemon juice.
Poached in White Wine (3 minutes)
Pour some wine into a pan, add 100g of butter, salt & pepper
Bring to simmer, add blend of herbs (chives, sage, oregano, mint)
Roll bream fillet in flour and place in pan
After 1 minute turn fish over and cook for further two minutes
Throw in diced tomato. Remove fish.
It is now ready to serve with drizzle of pan contents over the top.
Scale and gut the parrot fish
Place the fish (whole) into a large pot of boiling water
Add a brick, some seasoning and some finely chopped shallots.
After 40 minutes, tip out the water, remove the fish and eat the brick!
Ask Irish how to cook it. Apparently tastes like a blend of Penguin and Dolphin