Weet-Bix coated fish fillets
Weet-Bix coated fish fillets is my 4th 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.
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).
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.
For more seafood recipes traditional and non, check out this link!
Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .
- 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
-
In a big plate use your hands or a blender to coarsely crush the Weet-Bix. In a second plate mix the flour with all the seasonings and finally in a bowl whisk the eggs.
-
To assemble the fish fillets firstly coat it with the seasoned flour, shaking off any excess flour. Then dip the fish in the beaten eggs, allowing the excess egg to drip. Finally coat the fish on both sides with the crushed Weet-Bix and set it aside. Repeat the process until all fish fillets are well coated. Throw away any extra flour, eggs and Weet-Bix.
-
To bake the fish, preheat the oven to 220°C fan forced. Line a large baking tray with baking paper and arrange the prepared fish fillets with some space in between. You don’t need to spray the fillets before baking. Bake on the top oven rack for 12min. The fish fillets are maximum 4cm wide and not very thick so that time is enough. However, if your pieces are larger you may need to adjust the timing.
-
To shallow fry the fish, heat a large frying pan on a high heat. Once it heats up add 3 tbs of extra virgin olive oil and reduce the heat to a medium. Fry the fish for 1.5min on each side. The fish fillets are maximum 4cm wide and not very thick so that time is enough. However, if your pieces are larger you may need to adjust the timing.
-
Enjoy the fish with some chips, salad and a good squeeze of lemon.
