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Crumbed flathead with Paul Newman's Own Lime & Chilli Mayonnaise


Sydney Children’s Hospital Foundation raises the funds needed to ensure the best possible medical care is provided to over 315,000 children treated at the Sydney Children’s Hospital, Randwick each year. The $100,000 donation will assist the Hospital to purchase urgently needed new equipment — a neonatal endoscope, bronchoscope and three flexible nasendoscopes.
INGREDIENTS

60g White Wings plain flour
2 free range eggs, lightly beaten
50g cornflake crumbs
about 700g (1lb 9oz) flathead fillets, skin and bones removed (or any firm white-fleshed fish)
125ml grapeseed oil
Paul Newman's Own Lime and Chilli Mayonnaise
lemon wedges to serve
METHOD

Prep time: 15 minutes
Cooking time: 10 minutes

1. Put the flour in a shallow bowl, the egg in another and the cornflake crumbs in a third.

2. Lightly season the fish with some sea salt, then dust lightly with flour and coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.

3. Heat the oil in a frying pan and fry the fish for 30–45 seconds until golden and crispy, then turn over and cook for a further 30 seconds until crispy on that side.

4. Drain on kitchen paper and serve with lemon wedges, Paul Newman's Own Lime & Chilli Mayonnaise and a fresh green salad.

Serves 3-4

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