stylo Posted December 20, 2006 Share Posted December 20, 2006 Any tips on cleaning and eating flatties ? Same as any other fish i.e. bream ? Bit concerned as I have been told they have them spikes near the gills etc. Also heard they are used as fish and chips fish - any truth to that ? Thx ! Link to comment Share on other sites More sharing options...
Martin Posted December 20, 2006 Share Posted December 20, 2006 Great eating fish anf a true bread and butter fish When caught grab them in a towel or rag to remove the hooh with a hook remover or plyers. Bleed the fish and put on Iced salt water to keep the flesh is top condition. I always despatch the fish as quickly as possible so its not stressed. Come cleaning time I simply cut off the head and belly flaps. Fillet and skin the fish. No need to gut and scale and no bones no spikes. Now just dip in batter and fry till golden brown, add chips. Cheers. Link to comment Share on other sites More sharing options...
Davemmm Posted December 20, 2006 Share Posted December 20, 2006 Quick and easy way is to not bother skinning as it doesnt change the taste and roll it in wholemeal flour, shallow fry - done. Superb Link to comment Share on other sites More sharing options...
Guest Big-Banana Posted December 20, 2006 Share Posted December 20, 2006 Just slice them down the backbone, theres very little wastage. Depends how good you are. Then put some flour, salt, pepper and lemon juice in a bowl, put your fillets in there and cook away. They are one of my fave fish to eat. Lately we've been dedicated to them cause they taste so damn good. Great eating fish anf a true bread and butter fish When caught grab them in a towel or rag to remove the hooh with a hook remover or plyers. Bleed the fish and put on Iced salt water to keep the flesh is top condition. I always despatch the fish as quickly as possible so its not stressed. Come cleaning time I simply cut off the head and belly flaps. Fillet and skin the fish. No need to gut and scale and no bones no spikes. Now just dip in batter and fry till golden brown, add chips. Cheers. Mate I tried to skin them and I bloody well couldn't! Any tips? Link to comment Share on other sites More sharing options...
Jethro Posted December 20, 2006 Share Posted December 20, 2006 Mines simple.... Fillet, skin and remove the rib cage. Dip the fillets in beer.... making sure to keep some for yourself Roll in seasoned flour (I use a little all purpose seasoning) Then straight into a hot pan Mmmmmmm Link to comment Share on other sites More sharing options...
Guest Big-Banana Posted December 20, 2006 Share Posted December 20, 2006 DONT scale them... then once u have the fillet off cut out the ribs and work your fingers in between the flesh and skin of the shoulder end until you can get a grip of a flap of skin, put the flesh on the chopping board skin up apply pressure on the flesh with palm, rip skin off as if you were giving someone a wax easy, no knife needed for skinning CFD Sounds simple enough, Ill give it a go. Cheers mate! Link to comment Share on other sites More sharing options...
wettingaline Posted December 20, 2006 Share Posted December 20, 2006 Also heard they are used as fish and chips fish - any truth to that ? Thx ! If you can find a fish and chip shop that uses flathead for their fish let me know!! too expensive for shops to use for their standard fish and chips.......most places you use flake (shark) or whatever else is cheap at the fish markets at the time... Link to comment Share on other sites More sharing options...
Guest danielinbyron Posted December 20, 2006 Share Posted December 20, 2006 If you can find a fish and chip shop that uses flathead for their fish let me know!! too expensive for shops to use for their standard fish and chips.......most places you use flake (shark) or whatever else is cheap at the fish markets at the time... Ulladulla , battered flathead tails in season...yumm Link to comment Share on other sites More sharing options...
caine Posted December 21, 2006 Share Posted December 21, 2006 (edited) patonga pick your fish Edited December 21, 2006 by CaineS Link to comment Share on other sites More sharing options...
wettingaline Posted December 21, 2006 Share Posted December 21, 2006 patonga pick your fish ahhh thats right we stopped in there during the jewie social....i got a piece of jew with my chips it was cheap as..... Link to comment Share on other sites More sharing options...
stylo Posted December 21, 2006 Author Share Posted December 21, 2006 (edited) Yummmmmmmm Gonna go catch some more flatties !! Thanks guys, will post up pics of my fish and chips a la carte EDIT Any more info on actually cleaning the fish ? A more detailed explanation would be great ! Edited December 21, 2006 by stylo Link to comment Share on other sites More sharing options...
Flightmanager Posted December 21, 2006 Share Posted December 21, 2006 I just scale mine and then clean them. My filleting skills are not what they should be , I tend to leave more meat on the carcass than I remove !! I just use a sharp knife ( really sharp) , and remove the scales , starting at the tail , and moving towards the head. Then I turn the fish belly side up , stick the point of the knife in the anus , and open the fish up to the fin line. Then just reach in and remove the innards , a quick rinse , and you are good to go . Ross Link to comment Share on other sites More sharing options...
pjbink Posted December 21, 2006 Share Posted December 21, 2006 I leave the skin on as it holds the fillet together when cooking. Definitely fillet if it is a decent size. You will have a few bones from the rib cage. You can leave them in the fillet or slide the knife under them to remove. I batter them using egg and breadcrumbs then shallow fry. They are a dry fish so you need a moist cooking method such as frying. Done this way they are one of my favourite eating fish. Link to comment Share on other sites More sharing options...
madasacutsnake Posted December 23, 2006 Share Posted December 23, 2006 The trick with skinning is to leave the fins on the side when you fillet them. This will give you something to get hold of to rip the skin off. This method is by far the most efficient. If you stick your thumb thru the flesh above the ribs and then back out the top, the skin will come straight off and usually leave the ribs with the skin and fin. We used to gut them and scale them and leave the skin on for cooking and they were fine but the way we do it now is about 3-4 times faster. Stallo Link to comment Share on other sites More sharing options...
Guest johblow Posted December 24, 2006 Share Posted December 24, 2006 Fish and chip shop opposite Koolewong station. Two flathead fillets and ships for 6 bucks - brilliant! I think its Koolewong, anyhow a station there beside Brisbane Waters. Its just over a rise. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now