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.