Let’s be perfectly honest – fried food tastes utterly divine. Need I remind you of the time you first tried deep fried mars bar? Talk to me about yum. But alas, despite the unbelieve enjoyment one experiences when devouring such naughty goods – we must remember that they’re exactly that – naughty!
Panko breadcrumbs, historically popular across Asia, are fast becoming a staple in pantries right across the Western world.
A light, delicate texture allows for perfect crisp results when cooking. They have this remarkable airy nature and absorb less oil than conventional breadcrumbs, ensuring they stay crisp and crunchy. But they’re exactly that – a textural addition to the foods you cook – as they possess little to no flavour as a standalone. Which is exactly why I like using them at home, as they don’t detract from the delicate flavour of the seafood and fish I use.
A light, healthier alternative to our much loved ‘fried fish’! These crumbed flathead tails are best served alongside a fresh garden salad, or in my case hot chips – which to clarify, are a major weakness.
I hope you enjoy this simple little treat.
- 16 x flathead tails
- 1 x small packet of Panko breadcrumbs (approximately 200g)
- 3 eggs, beaten
- 1 handful fresh parsley, chopped finely
- Olive oil (for cooking)
- 2 limes or lemons, cut in wedges
- Tartare sauce
- Preheat barbecue
- Whisk eggs in a bowl.
- Combine Panko breadcrumbs and parsley
- Evenly spread breadcrumb mixture across a flat plate
- Dip flathead tails into egg mixture then coat with breadcrumbs
- Oil barbecue generously
- Cook flathead tails until golden and crisp on each side (approximately 5 minutes)
- Serve immediately with a wedge of lemon or lime, along with generous lashings of tartare sauce.