Total Time
25mins
Prep 15 mins
Cook 10 mins

more stuff for lunch

Ingredients Nutrition

  • 1 12 cups fresh breadcrumbs
  • 1 tablespoon lemon rind, grated
  • 1 tablespoon capers, chopped
  • 14 cup Italian parsley, chopped
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 500 g skinned and boned flathead fillets, cut into strips and dusted with
  • flour, and
  • 1 egg, lightly beaten
  • 4 large pita breads
  • 13 cup kraft tartar sauce
  • 150 g mixed salad greens
  • 1 red onion, thinly sliced
  • lemon wedge, to serve

Directions

  1. Combine breadcrumbs, lemon rind, capers, parsley, salt and pepper in a large bowl. Dip fish into egg then press firmly into breadcrumb mix. Refrigerate for 15 minutes.
  2. Heat oil in a frying pan over a medium-high heat. Cook the fish in batches until golden, crispy and cooked through. Drain on paper towel.
  3. Spread pitas with tartare sauce. Top with salad mix, onion slices and some crunchy fish. Fold up pita and serve with extra salad, tartare sauce and lemon wedges.