Dusky flathead is one of the finest eating fish on the east coast and it makes an extraordinary taco. Here is the recipe that converts people who claim to not like fish tacos.
Why Flathead
Dusky flathead (Platycephalus fuscus) has white, firm, sweet flesh with no strong flavour — the quality that makes it one of the most sought-after eating fish on the Australian east coast. It holds its shape through frying without going rubbery, absorbs flavour from a light batter without being masked, and the fillet size is perfect for tacos: a legal-size flathead (36cm in NSW) produces fillets that portion naturally into taco-sized pieces.
Quick-Pickled Chilli (make first — needs 30 minutes)
Slice 3–4 long red chillies into thin rounds. Combine 100ml white wine vinegar, 100ml water, 1 teaspoon sugar, and half a teaspoon of salt in a small pot and bring to a simmer. Pour over the chillies in a jar or container. Rest for 30 minutes. These keep for two weeks refrigerated and improve other things too.
Batter
150g plain flour, half teaspoon baking powder, pinch of salt, cold sparkling water (or cold beer) whisked in until the batter is the consistency of thin cream. Do not overmix — lumps are fine. Make it cold and use it immediately; warm batter produces a dense crust.
Method
- Cut flathead fillets into 4–5cm pieces. Season lightly with salt.
- Heat 3cm of neutral oil in a pan or camp pot to 180°C (a piece of bread should brown in 30 seconds).
- Dip each piece of fish in batter, allow excess to drip off, and lower into the oil. Fry 3–4 minutes until golden and the fish floats freely.
- Drain on paper towel or clean cloth. Season immediately with fine salt.
Assembly
Warm tortillas over the fire or on a dry pan. Layer: shredded red cabbage, fried flathead, pickled chilli, a spoon of sour cream or plain yoghurt, fresh coriander, lime. Eat immediately — the batter softens quickly. One flathead per person, two tacos each, eaten standing near the fire is the correct format.
