Flathead in herbed crumb with lime-mayo dip

Recipe by: Lee Rayner

INGREDIENTS

• 500g flathead tails
• 1 cup plain flour
• 2 cups bread crumbs
• 1 cup corn flake crumb
• 2 tsp garlic and herb salt
• 2 eggs
• 1 1/2 cup milk
• Rice bran oil
• 2 freezer bags
• 1/2 tsp salt
• 1/2 cup Kewpie mayo
• 1 lime

METHOD

1. Dry flathead on paper towel and set aside
2. Combine 1/2 cup milk and 2 eggs into a bowl and mix
3. Place flour into a freezer bag
4. Please bread crumbs and garlic and herb salt into the other freezer bag and shake to mix
5. Place flathead pieces into the bag of flour and shake to coat the fish. then take pieces out and dip into the egg mix and cover completely
6. Remove pieces one or two at a time and place into bread crumb mix, then shake bag to coat. Once coated, remove set aside. (Tip - don't overload the bag of crumb with fish pieces as they will stick togethor and not coat properly, and also make the crumb in the bag wet)
7. Heat pan in rice bran oil and use enough to cover the pan so it's 5ml deep
8. Once heated, place pieces into the pan, being careful not to add too many at once as it will drop the oil temperature and the fish won't cook as well
9. Once cooked, place fish on a bit of paper towel to drain any excess oil. Sprinkle fish with salt
10. For the lime mayo, mix kewpie mayo and lime juice togethor.