Corn-Crusted Flathead Fillets With Lime & Basil Aioli
July 30, 2016
"Love fish and especially flathead, when we can get it that is, and this recipe from Super Food Ideas and Sally Wise's latest cook book looks right up our alley. Cornflake crumbs are usually stocked with the dried bread crumbs in the supermarket."
- FOR LIME AND BASIL AIOLI
- Serving Size: 1 (373.6 g)
- Calories 1081.7
- Total Fat - 75 g
- Saturated Fat - 13.2 g
- Cholesterol - 283.2 mg
- Sodium - 957.6 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 3.3 g
- Sugars - 4.3 g
- Protein - 52.6 g
- Calcium - 158.6 mg
- Iron - 5 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.7 mg
Make Lime and Basil Aioli - Place lime rind, lime juice, chilli, basil, egg, garlic and salt in a small food processor and process and smooth.
With the motor operating, gradually add olive oil in a slow, steady stream until mixture thickens and resembles mayonnaise.
Transfer to a bowl and stir in sweet chilli sauce and pepper and season with salt and then cover and refrigerate until required.
FOR THE FLATHEAD FILLETS
Place flour in a bowl and season with salt and pepper.
Whisk eggs in a separate bowl.
Place cornflake crumbs on a plate.
Working with 1 fillet at a time, toss fish in flour, shaking off excess and then dip in the egg, then press in the cornflake crumbs to coat all over and then place on a plate and cover and refrigerate for 30 minutes.
Heat the peanut oil in a large, deep frying pan over medium-high heat and cook fish in batches for 2 minutes each side or until fold brown and fish is just cooked through and drain on paper towel.
Serve fish with Lime and Basil Aioli or lemon wedges and a green salad if desired.
Tips & Variations
No special items needed.