flathead fillets


Flathead are among the most common of estuary and coastal species in Australia. They’re aggressive, reach substantial proportions and are easy to catch on baits and lures. In addition to these appealing fishing characteristics, Flathead are simple to fillet and they taste sensational.

Here’s a great recipe for delicious crumbed Flathead fillets. It’s a quick and easy way to prepare fish fillets and it works well on a range of other species too.


Fresh Flathead fillets (any white flesh fish)
Kellogg’s corn flake crumbs
Plain flour
Salt and pepper


Gently massage the fillets to ensure that they are free of bones. Trim any unwanted scales or skin. Flathead flanks tend to be rather thick, so slice the flesh into thin portions that will cook quickly.


Prepare the crumb mixture on a plate or tray by adding 2/3 Kellogg’s Corn Flake crumbs and 1/3 plain flour. Add a pinch of salt and a generous helping of pepper and mix until a uniform consistency is achieved. Spread the crumb mixture evenly across the plate. If you’re crumbing lots of fillets, top up the crumb mixture as required.


Mix a sufficient number of eggs into a bowl and then slide each fish fillet into the bowl to coat with egg. Once an even coating is achieved, place the fillet onto the crumb mixture. Use a spoon to heap crumbs onto the exposed side until the crumbs have taken to the egg. Turn the fillet over and repeat the process to ensure that the entire fillet is coated in crumbs. Place the crumbed fillet onto a clean plate or tray and repeat the process with the remaining fish fillets.


Coat a frying pan in a thin layer of oil and raise the temperature to a medium heat. Once the oil is sizzling, place the fillets into the fry pan. Shallow fry until the crumbs turn golden brown and then turn over. The fillets should be crisp and the flesh white and flaky when they’re ready.


Serve the fillets with a wedge of lemon and a dollop of tartar sauce. Accompany the fish with chips or wedges and garnish the plate with fresh salad.

There you have it. Five fast and simple steps for preparing one of the tastiest fish in Australian waterways. Hit the water and bag a few Flatties. Your family, friends and taste buds will thank you for it! If you don’t have the luxury of a kitchen because you are out there camp-fishing or hike-fishing, a portable fish smoker is the way to go.


Do you have a recipe you want to publish? Send it to contribute@dinga.com.au or comment through the comments section below.

Peter Hollingsworth

Peter has been fishing all around Australia since he was a boy. He loves camping, fishing and kayak fishing.