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Lemon Crumbed Flathead


120gr 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

Cucumber Dressing:

250ml yoghurt

2 tbsp. mint flakes

1 small cucumber, finely diced

1 tsp. freshly crushed garlic

1 tsp. caster sugar

  • 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 frying pan, and cook fish (until cooked through).

  • Serve with cucumber dressing.

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