Pan-Fried Flathead Fillets By The Plateful. Simply Dressed With Lemon and Parsley.
180 – 200 g skinless and boneless flathead fillets per person
olive oil, for frying
lemon wedges and a generous sprinkling of chopped parsley, to serve
TEAR or slice flathead fillets in half lengthways into long strips. TOSS the strips in a little flour, salt and pepper, shaking off any excess. HEAT a large, heavy pan over high heat. Once the pan is hot, reduce heat to medium and add enough olive oil to thoroughly coat the pan. COOK the fillets in batches for 3-4 minutes or until golden and cooked through. Fillets should sizzle the moment they touch the pan. Add additional oil between batches if necessary. SERVE immediately garnished with fresh lemon wedges and a generous sprinkling of parsley.