Wild South

Wild South - Deep Sea Flathead - Fillets - Snap Frozen - Australian


Wild South only provide the finest quality firm, moist Flathead. A mild flavoured fish, it is fleshy thick but soft and delicious. deally crumbed, battered, or lightly roasted or steamed. A premium grade table fish for the whole family.

A premium white fish sourced from the pristine Southern Ocean between Australia and Antarctica. Certified sustainably fished by the global certified Marine Stewardship Council.

The boat from which your amazing Flathead is caught from is listed on each packet, fully traceable back to the source.

Portion size: 280g


Australian Seafood     Snap Frozen     MSC      Wild South Seafood

  • The fish is collected from a community of boats when they pull up at the wharf, beautifully hand filleted with care, packed into 2 person sized fillets, vacuum packed and immediately individually quick frozen. All within a few hours of coming off a boat.
  • This is deep sea flathead caught at the bottom of the Southern Ocean. Simply beautiful and fresh when thawed in the fridge overnight and cooked for the kids. We include an easy kids crumbed flathead and oven bake home chips below. Enjoy
  • Deep Sea Flathead has a low oil content which results in fine, flaked 'delicate' flesh. Low oil content also means it is a very ‘non fishy’ tasting fish.
  • Key Features
✔ Wild Caught
✔ Hand Filleted
✔ Sustainably Harvested
✔ Snap Frozen
✔ Organic
✔ Traceability
  • Defrost in fridge overnight before use
  • Approx 4 fillets

Easy Peasy Premium White Fish Recipe.


4 pieces skinned and boned white fish 

3 cups fresh breadcrumbs

Zest of one lemon

2 eggs, lightly beaten

½ cup plain flour

25g butter

1-2 tablespoons oil mixture.


Cooking method:

Preheat oven to 200°C.

To make fresh breadcrumbs, place 5-6 slices of torn up day-old bread into a food processor and process until you have fine crumbs, approx 1-2 minutes.

Check all the bones are removed from the fish. Leave as whole fillets or for young children cut into strips.

Place flour, salt and pepper in one bowl, then the beaten egg into another, followed by the breadcrumbs and zest in a third bowl.

Dredge fillets/strips in the flour; shake to remove all excess flour.

Place into egg mixture, covering all of the fish, drain off any excess egg then roll in breadcrumbs. Press the breadcrumbs onto the fish to make sure they are secure.

Continue with remaining fish pieces.

Place a large frying pan on the stove (preferably oven proof); melt butter and oil together over medium heat.

When bubbles appear, place fish in the pan and cook until golden.

If your fillets are thick, put the frying pan into the oven for 5 minutes to make sure the fish is cooked through completely.


Oven Chips:

You can also make oven chips to go with the kids fillets as well.

Grab 1kg of potatoes (for whole family) slice into 1cm strips of chips (wash but you can leave the skins on – lots of goodness) drizzle with oil (your choice) and oven back for 40 minutes, tossing the chips on the flat pan occasionally.