SALT AND PEPPERBERRY FLATHEAD
PREPARATION: 15min ~ COOK: 1min ~ READY IN: 20min
INGREDIENTS (SERVES 4)
4 flat head fillets
1 garlic clove, crushed
1/2 cup Ashgrove milk
large handful of pepperberries, crushed
1 cup flour
Place the garlic and milk into a bowl and soak the flat heads in it. Set aside.
Add the crushed berries and a pinch of salt to the flour and coat the flat head. Transfer the fish to a boiling pot of oil and cook them until crispy.