Lemon Crumbed Flathead


  • 120g fresh bread crumbs
  • 3 tsp. lemon rind, grated
  • 2 tsp. Madras curry powder
  • 1 tbsp. parsley flakes
  • 1 tbsp. ground turmeric
  • 8 flathead fillets
  • Plain flour
  • 2 eggs, lightly beaten
  • Oil, for shallow frying


Combine bread crumbs, lemon rind, curry powder, parsley, dill and turmeric.

Toss fish in flour and shake off excess, dip in eggs and then in bread crumb mixture.

Refrigerate for 30 minutes.

Heat oil in a frying pan, and cook fish (until cooked through).

Serve with cucumber dressing.


Cucumber Dressing

250ml yoghurt

2 tbsp. mint flakes

1 small cucumber, finely diced

1 tsp. freshly crushed garlic

1 tsp. caster sugar

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