Sally's Galley: Egg-fried flathead with olive and caper salsa

Flathead can be fun to catch, however, their gorgeous white fillets can be somewhat dry.

This method of frying after dipping in egg and cream will make sure the fillets are moist, seasoned and delicious.

The olive and caper salsa is like a tartare sauce without the fattiness, and keeps well for a few days… handy if you catch a few more…and I hope you do!

EGG FRIED FLATHEAD WITH OLIVE AND CAPER SALSA
- Serves 2
300-400g flathead tail fillets
1 egg
1 tbsp cream
2 tsp Worcestershire Sauce
light olive oil for shallow frying

Salsa:
1/2 cup firmly packed flat leaf parsley, finely chopped
1/2 cup firmly packed basil leaves, finely chopped
3 anchovy fillets, finely chopped
6 green olives, pitted, finely chopped
1/4 red onion, finely chopped
2 tsp capers, finely chopped
juice from one lemon
2 tbsp fruity olive oil
freshly ground black

>> Combine all salsa ingredients, season with pepper and set aside.
>> Slice skinless strips of flathead from the tail fillets.
>> Heat olive oil for frying.
>> Lightly beat egg and whisk in cream and worcestershire sauce.
>> Dip fillets into egg mixture then gently lower into hot oil.
>> Cook roughly 1 minute each side, turning when golden brown.
>> Briefly drain on paper towels then serve with spoonfuls of salsa.

Cheers!
Sally Jenyns

*The Sally's Galley column is written by Sally Jenyns, a well-travelled boater, successsful angler, on-board chef, champion crew, accomplished author, TV presenter and mother of two. You can follow Sally at Sally Jenyn's Facebook Page