Corn-Crusted Flathead Fillets With Lime & Basil Aioli

Step 1: 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.

Step 2: With the motor operating, gradually add olive oil in a slow, steady stream until mixture thickens and resembles mayonnaise.

Step 3: 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

Step 4: Place flour in a bowl and season with salt and pepper.

Step 5: Whisk eggs in a separate bowl.

Step 6: Place cornflake crumbs on a plate.

Step 7: 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.

Step 8: 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.

Step 9: Serve fish with Lime and Basil Aioli or lemon wedges and a green salad if desired.