A fuss-free fish recipe that lets the natural flavour shine. Your local fishmonger can recommend alternate fish varieties depending on seasonality and to suit your budget.
Ingredients
2 - 3 Tablespoons plain flour4 fish cutlets (choose frim white fish like snapper, big-eye ocean perch, blue-eye trevalla, jewfish, warehou)Olive oil for shallow frying Salt and PepperTools you need
Measuring spoonsPlatePaper towel Large frying panMethod
Sift the flour with a bit of salt and freshly ground pepper onto a plate.
Pat the fish dry with paper towels, then coat both sides of the fish with the flour mix. Shake off any excess.
Heat about 3mm of oil in a large frying pan until very hot.
Place the fish into the hot oil. Cook for 3 minutes on one side, then turn and cook the other side for 2 minutes, or until the coating is crisp and well browned. Reduce the heat to low and cook for another 2 - 3 minutes. When tested, the flesh should flake easily.
Remove fish from the pan and drain briefly on crumpled paper towels.
If you are cooking in batches, keep cooked fish warm while cooking the remaining cutlets.
Serve immediately with steamed vegetables, tartare sauce, and lemon or lime wedge.
