Crumbed Flathead Fillets with Spicy Zhoug Dressing

Goodman Fielder Food Service
Crumbed Flathead Fillets with Spicy Zhoug Dressing

Crumbed Flathead Fillets with Spicy Zhoug Dressing

Posted on 22nd November 2017
Say goodbye to the traditional crumbed fish on your menu, and give Chef Vasilios' spicy spin-off a try!
Makes 6, scale as needed.


100 mL Crisco Vegetable Oil
250 g Flathead Fillets
35 g Salt
30 g Pepper
128 g White Wings Cornflour
128 g Country Life Gluten Free White
30 mL Milk
1 each Lemon
35 g Coriander
20 g Parsley
2 each Green Chillies
10 g Ground Cumin
5 g Ground Cardamom
5 g Caster Sugar
2 g Garlic Cloves
30 mL Olive Oil
30 mL Water


Image of the raw ingredients used in the flathead fillets recipe

Step 1

Cut the crusts off the Country Life Gluten Free Bread, then dice the slices. Place them in the Robot Coupe on a high speed until they form fine breadcrumbs. Using fresh breadcrumbs gives you a nicer texture once the product has been cooked.

The chef is making breadcrumbs using Country Life Gluten Free bread

Step 2

To make the zhoug dressing, place the ground cumin into a bowl, along with ground cardamom, garlic cloves, pepper, caster sugar and parsley leaves. Slice the chillies down the middle, then chop them finely and add them to the ingredients. Blitz the ingredients while drizzling in some olive oil. Once it has formed a nice puree, squeeze half a lemon juice.

The chef is seen combining the spices for dressing

In this photo, the chef is blitzing the ingredients for the dressing

Step 3

Portion the flathead fillets by horizontally slicing them into strips. Lightly dust the flathead fillets with White Wings Cornflour, then place them into an egg wash and then into the breadcrumbs. Ensure all of the fillets are coated with the breadcrumbs.

The chef now slices the flathead fillets

Then, the chef is seen coating the flathead fillets with flour, egg and breadcrumbs

Step 4

Pour the Crisco Vegetable Oil into a pan and preheat on a medium heat. Once the oil begins to boil, add the flathead fillets and keep them on the heat until they begin to crisp. Once they are golden all-over, place them on a paper towel to drain the excess oil.

Here, the chef fries the flathead fillets in Crisco Vegetable Oil

Then the chef drains the oil from the fillets by placing them on a paper towel

Poster of potato wedges in deep frier


Download your free Guide To Using Oils today to ensure your oil is going the full distance.


Step 5

For plating, drizzle the zhoug dressing over the plate, then strategically place the coriander leaves over-the-top. Place the flathead fillets on-top and finish with a lemon wedge on the side of the plate.

Image of the cooked flathead fillets

Message from chef Vasilios Donoudis

Vasilios Donoudis

This is my take on an Aussie-classic dish of crumbed fish fillets. The spicy zhoug dressing is from the Middle East and is a real standout for this menu option.

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