Flathead

Flathead are a very popular targeted species and they are caught in estuaries, bays and on ocean beaches all around Australia. All larger fish are female and are generally released after being caught.

Willem Powerfish

World Record holder Willem Powerfish knows how to find the big Flathead

Selecting the right bait

They will take a variety of different baits the most popular being White Pilchards, Blue Pilchards, Prawns, Mullet, Blue Bait, Anchovies and Worms.

Selecting the right rig

Try using a running sinker rig (pictured above) with either a ganged hook or a long shank depending on the bait you’re using.

Flathead

This Flathead went just over 75cm on the Tweed Bait Brag Mat click here to purchase

Selecting the right spot

Target Shallow waters, sandy drop-offs and beach gutters. They are ambush predators and often a slow drift of White Pilchards, Blue Pilchards or Anchovies over a drop-off will be irresistible to a waiting Flathead. You can also try casting prawns or worms and slowly retrieving them in shallow waters and along drop-offs. Try Blue Pilchards and worms in beach gutters for best results.

Tweed Bait Prawns Flathead

Ben caught this Flathead using Tweed Bait Prawns

Eating –

Whitish flesh, firm with variable eating quality.

Try this delicious recipe from Women’s Weekly Food

Parmesan and herb-crusted flathead

Ingredients

Parmesan and herb-crusted flathead
  • 600 gram Kipfler potatoes, scrubbed, quartered
  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • 1 cup dry breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons finely chopped basil
  • 2 tablespoons finely chopped parsley
  • 8 small flathead fillets
  • 1/2 cup mayonnaise
  • prepared tartare sauce, lemon wedges and salad leaves, to serve

Method

Parmesan and herb-crusted flathead
  • 1
    Preheat oven to 200°C. Lightly grease a baking tray.
  • 2
    Combine potatoes, oil and garlic in baking dish. Season to taste and toss gently. Bake 30-35 minutes, until golden and tender.
  • 3
    Meanwhile, combine breadcrumbs, cheese, basil and parsley in a medium bowl. Season to taste.
  • 4
    Brush fish fillets liberally with mayonnaise. Coat in breadcrumb mixture, pressing firmly. Spray with oil. Place fish on prepared tray. Bake 10-15 minutes until golden and cooked through – fish will flake easily when tested with a fork.
  • 5
    Serve crumbed fish with the potatoes, tartare sauce, lemon wedges and salad leaves.
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