Deep-fried fillets of flathead from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 230) by Diane Holuigue

  • lemons
  • peanut oil
  • Show all ingredients...

  • EYB Comments

    Can substitute gurnard, whiting, barracouta, flounder, John Dory, sardines, whitebait, most filleted fish, scallops, oysters, prawns for flathead.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gurnard, whiting, barracouta, flounder, John Dory, sardines, whitebait, most filleted fish, scallops, oysters, prawns for flathead.

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