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Export 9 ingredients for grocery delivery
Step 1
You will need to start on the potatoes first. Preheat the oven to 200℃ (180℃ fan-forced) and line a large baking dish or tray with baking paper.
Step 2
In a small bowl, whisk together the oil, garlic, mixed herbs, and a generous amount of salt and pepper.
Step 3
Toss the potato chips in the oil mixture and spread out evenly on the tray.
Step 4
Roast for 40 minutes until crispy and golden, shaking half-way through cooking.
Step 5
To prepare the flathead fillets, stir the flour and dukkah together and spread out across a large plate.
Step 6
Season the flathead fillets with a little salt, then coat in the dukkah flour mixture, shaking off any excess.
Step 7
Place the prepared fillets on another plate, ready to cook. Have a third plate on hand, lined with paper towel, ready for the cooked fish.
Step 8
Heat a large frypan over medium heat until very hot, then add the oil and tilt the pan to coat the base with oil.
Step 9
Lay the fillets one by one on the pan, pressing down with a spatula or wooden spoon to flatten the fillets. Cook for about 3 minutes until nearly cooked through, then flip over and cook for another 1-2 minutes until golden on both sides.
Step 10
Remove the cooked fillets from the pan, and place on the paper-lined plate to drain any excess oil.
Step 11
Serve the flathead immediately with lemon wedges on the side, herbed roasted potatoes and salad or steamed vegetables.
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