These crunchy breaded fish fillets served alongside my Warm Potato Salad make a deliciously light and easy mid-week dinner.


  • Approx 600g flathead fillets (or similar white fish), enough for 4 servings

  • 1 cup brown rice flour

  • 2 eggs, beaten (preferably free-range or organic)

  • 1 cup sourdough breadcrumbs

  • ½ cup almond meal

  • 2 Tbsp fresh parsley, roughly chopped

  • Sea salt and pepper to taste


  • 1.

    In a food processor, combine bread crumbs, almond meal and parsley and pulse until you have a fine crumb

  • 2.

    Set up a standard breading procedure in three wide deep plates. Fill one plate with brown rice flour, one plate with the beaten eggs, and one plate with the breadcrumb mix

  • 3.

    Season the fish fillets. Using one hand for dry things and one hand for wet things, take each piece of fish through the breading procedure: dip lightly in the flour, then the egg wash and then through the breadcrumbs. Lay the breaded fish on a baking tray and refrigerate for 30 minutes

  • 4.

    Heat a frying pan over medium heat with a little ghee or beef tallow. Fry the fish fillets for a few minutes each side until golden and cooked through. You may need to do them in batches so as not to overcrowd the frying pan

  • 5.

    Serve with a wedge of lemon and your favourite side.

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