Salt and Pepper Flathead Tacos

  • Prep Time
    20 mins
  • Cook Time
    5 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse



2/3 cup vegetable oil, for shallow frying

4 flathead fillets

1 egg white

1/2 cup rice flour

1 1/2 tablespoons freshly cracked pepper

1 tablespoon sea salt flakes

1 teaspoon chilli flakes

6 small flour tortillas (soft taco shells)

2x baby cos lettuce, chopped

2 tomatoes, diced

1 lime, cut into wedges


1/2 cup whole egg mayonnaise

1 teaspoon cayenne pepper, or to taste

2 teaspoons smoked paprika


Step 1
To make the mayonnaise, mix together the whole egg mayonnaise, cayenne pepper and smoked paprika. Set aside until required.

Step 2
To prepare the flathead, slice the fillets into 2cm strips. Place the flathead into a bowl with the egg white, mix to coat the fish.

Step 3
In a separate bowl combine the rice flour, pepper, salt and chilli flakes.

Step 4
Add the flathead and toss until coated.

Step 6
Place a Large Q Ware Frying Pan in the centre of the cooking grill and add the oil.

Step 7
Preheat on your barbecue on START/HIGH for 10 minutes (Please refer to your handbook for further instructions).

Step 8
Leave control knob on HIGH. Using tongs, remove the flathead from the flour mixture, shake off excess flour and place into the frypan. Cook the flathead in two batches for 1 minute, stir, then cook for another minute or until lightly golden.

Step 9
Serve the salt and pepper flathead with the flour tortillas, spicy mayo, lettuce, tomato, and the lime wedges.