Battered flathead with lemon and dill sauce

Battered flathead with lemon and dill sauce
  • 1:00 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

lemon and dill sauce brings out the best in this succulent and aromatic fish dish.

Featured in
Main recipes, Fish recipes


  • 1/2 cup self-raising flour, sifted
  • 1 3/4 cups rice flour
  • 1 teaspoon salt flakes
  • 1 egg, lightly beaten
  • 2 cups soda water, chilled
  • vegetable oil, for deep-frying
  • 8 (150g each) flathead fillets, skin removed
  • cos lettuce leaves, to serve

Lemon and dill sauce

  • 1 cup whole-egg mayonnaise
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup dill sprigs, finely chopped


  • Step 1
    Make lemon and dill sauce: Combine mayonnaise, lemon rind, 1 tablespoon lemon juice, dill and salt and pepper in a small bowl. Cover and refrigerate.
  • Step 2
    Preheat oven to 180°C. Combine self-raising flour, 1 1/2 cups rice flour and salt in a large bowl. Make a well in the centre. Add egg and 1 1/2 cups soda water. Using a balloon whisk, slowly stir to form a batter the consistency of pouring cream, adding more water if necessary.
  • Step 3
    Half-fill a large saucepan or wok with oil. Heat over medium-high heat until hot.
  • Step 4
    Place remaining rice flour on a plate. Coat both sides of fish fillets in flour, shaking off excess. Dip into batter to coat, allowing excess batter to drain. Cook fish, in batches, for 2 to 3 minutes or until batter is golden and crisp. Transfer to a wire rack to drain. Keep fish warm in the oven until ready to serve.
  • Step 5
    Season hot fish with salt. Serve with lettuce leaves and lemon and dill sauce.


Variation: You could use whiting or flake fillets instead of flathead in this recipe.

  • Author: Michelle Lucia
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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