Crumbed flathead with pecorino and parsley (Pesse apanado)

Ingredients

• 50 g (⅓ cup) plain flour
• 50 g (½ cup) dry breadcrumbs
• 45 g (½ cup) grated Pecorino Romano
• 1 handful fresh parsley leaves, finely chopped
• 1 large egg
• 3 tbsp milk
• 750 g flathead fillets
• 2–3 tbsp extra virgin olive oil
• sea salt flakes, for sprinkling
• lemon wedges, to serve

Instructions

1. Prepare two plates and a shallow bowl – place the flour on one plate; mix the breadcrumbs, cheese and parsley on the other plate; and lightly whisk the egg and milk in the bowl.
2. Wash your fish fillets and pat dry. Place the fillets one at a time in the flour, then the egg wash, then the crumb mixture, making sure they are well coated in each before moving to the next. Place the crumbed fish fillets on a plate.
3. Place the oil in a large non-stick frying pan over medium heat. Pan-fry the fish in batches, carefully wiping the pan with paper towel if there are any burnt crumbs remaining after each batch, and adding a splash more oil if needed. The cooking time will depend on how thick the fish fillets are, but usually 3–4 minutes on one side and 2 minutes on the other side is just right. The crumb should be golden and the fish cooked through.
4. Scatter with salt flakes and serve hot, with lemon wedges.

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.