Deep-fried flathead with mushrooms and walnuts


by: Panda Girl

The success of this recipe depends entirely on obtaining the freshest fish.


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serves: 4

1 1/2 lb (750 g) skinned flathead fillet

1/4 cup Mayonnaise (made with olive oil)

1/4 cup warm water

6 good-quality green olives (pitted and thinly sliced)

Canola oil (for deep-frying)

2 cups (150 g) very finely diced crimini or button mushrooms

1 cup (100 g) minced, lightly toasted walnut pieces

All-purpose flour (for coating)

2 eggs (beaten)

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

sprigs of flat-leaf parsley, for garnish

Nutrition Facts
Deep-fried flathead with mushrooms and walnuts

Servings Per Recipe: 4

Amount per Serving

Calories: 392

  • Total Fat: 24.7 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 165.7 mg
  • Sodium: 715.9 mg
  • Total Carbs: 10.5 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 3 g
  • Protein: 34.6 g

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1.  Cut the fish fillets across into slices about 1/2 inch (1 cm) thick. Season with a little salt and pepper. Put the mayonnaise, warm water, and sliced green olives into a small pan and set aside.

2.  Heat some oil for deep-frying to 350°F (180°C). Mix the finely diced mushrooms and toasted walnuts together on a large plate. Put some flour on another plate and season it with salt and pepper. Whisk the eggs together in a shallow bowl.

3.  Pat the pieces of flathead dry on paper towels. Dip four to six pieces at a time in the flour, then in beaten egg, and, finally, in the mushroom and walnut mixture, pressing it on well to give a thick, even coating. Lower the fish into the hot oil and cook for 3 minutes until crisp and golden. Lift onto a baking sheet Iined with paper towels and keep hot in a low oven while you cook the rest.

4.  Very gently heat the mayonnaise mixture in the pan until it feels warm to your little finger, but not hot. Do not let it boil or it will curdle. Stir in the parsley and season to taste with some salt and pepper.

5.  Arrange the pieces of flathead in the center of four warmed plates. Spoon some of the sauce around the edge of the plates and garnish each with a sprig of fresh parsley.

Cooks' note:
Cod, halibut, or monkfish.

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