Weet-Bix Coated Fish Fillets

Name: Weet-Bix coated fish fillets
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 10
Ingredients: 560 g Tiger flathead fillets, 10 pieces; 8 Weet-Bix pieces, 140g; ¾ cup plain flour, 135g; 2 ½ tsp sumac; 2 ½ tsp dry thyme; 1 ½ tsp salt; 1/2 tsp garlic powder; ¼ tsp cracked black pepper; 2 eggs; Extra virgin olive oil for frying

Weet-Bix coated fish fillets is my 4^th and final Australian inspired meal for this year’s Australia Day themed recipes. Beautiful flavour combinations with a crispy exterior. A typical assembly line of seasoned flour, egg and crumbs (with a twist in this case) and then a quick cooking time before you may enjoy your meal.

Weet-Bix cereal

Weet-Bix is an iconic Australian whole wheat cereal originating from Sydney back in the 1920’s. As the jingle goes “Aussie kids are Weet-Bix kids”. Were you a Weet-Bix kid growing up? I remember my dad would get make us Weet-Bix with honey for breakfast when we lived in Cyprus! Click here to read over some interesting history facts about Weet-Bix.

The idea for these Weet-Bix coated fish fillets came to me when I had run out of breadcrumbs a few months ago and I used crushed Weet-Bix instead. The result was very impressive! The Weet-Bix offers an extra sweetness to the fish, which is balanced with the aromatic and zesty spices added on the flour coating.

Image of the Weet-Bix coated fish fillets before cooking

Fish fillets to use

The best cut of fillet I’ve used so far for the Weet-Bix coated fish is the flathead. I’ve sourced the “Tiger flathead” fillets from Ash Bros Food Services, which are available without bones and portioned. They tell me “it’s a superb table fish, with a sweet flavour. It can be steamed, poached, pan-fried or grilled”. The flathead flakes beautifully when split and has a short cooking time. Other popular types of fish to use includes flake (Gummy shark), whiting and hoki (Blue grenadier).

Image of the cooked fish fillets halved to see the flaky fish inside

Cooking method

To cook the fish using this recipe, you may shallow fry or bake it. I liked both ways as the coating was crispy enough and the interior was perfectly flaky. I would lean more towards baking only because I can cook more at once and I don’t need to stand over the stove to make sure the fish doesn’t burn.

What to pair it with

Classically fish and chips are always a winning combo! We tend to also make a Greek salad with the meal, for a refreshing side. You may fry the potatoes or bake them but keep in mind that the fish only takes a few minutes to cook so you may wish to start doing that first.

Image of a bowl of chips sprinkled with oregano and some sauce

For more seafood recipes traditional and non, check out this link!