- Prep Time: 10 minutes
- Cook Time: 5 minutes
Hand Crumbed Flathead w/ Ice Water Salad
Flathead fillets pair nicely with a strikingly visual salad with real crunch! The salad and anchovy paste preparation can be done prior to service allowing you to finish the dish 'to order' in under ten minutes. For a visually exciting salad be sure to use a mix of multi-coloured root vegetables. Ideal for venues wanting to turn tables fast with minimal kitchen disruption.
- Pacific West Hand Crumbed Flathead Fillets
- 700 gm mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), skins peeled
- 1 cup walnuts
- 5 oil-packed anchovy fillets
- 2 large garlic cloves
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 3 tbs fresh lemon juice
- 50 gm Parmesan, shaved, divided
For the ice water salad
Thinly slice vegetables on a mandoline (they should be about 2mm thick). Fill a large salad bowl with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)Meanwhile, preheat oven to 160C°. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil. Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt. Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute. Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.
For the hand crumbed flathead fillets
Deep Fry from frozen at 180C for 5-6 minutes.
In our hand crumbed flathead w/ crunchy pickle we use Pacific West’s Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.Add to Favourites