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


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

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.

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

Add the flathead and toss until coated. .

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

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

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.

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