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Recipe: Ben Shewry’s Home Fish

Summer '24 Newsletter
February 1, 2024

Turning the Tide Newsletter – Summer 2024

Recipe: Ben Shewry’s Home Fish

Ben Shewry, head chef and owner of Attica, and our ambassador for the GoodFish Program. His upbringing on the west coast of New Zealand instilled a profound appreciation for the sea’s offerings. He understands the need to preserve this delicate relationship.

Time: < 30 min | Serves: 4

  • 4 rock flathead tails, boned and skinned from Corner Inlet, Victoria
  • 1 cup of plain flour
  • 2 free-range eggs
  • 2 tablespoons of finely sliced chives
  • 2 tablespoons of good quality butter
  • 1 tablespoon of olive oil
  • Salt and white pepper to taste
  • Fresh lemon to taste


  1. In a bowl, season the flour with salt and freshly ground white pepper.
  2. In a separate bowl, whisk egg, and add sliced chives.
  3. Meanwhile, heat a heavy based fry pan to medium heat.
  4. Dip flathead pieces in flour, coating evenly and being sure to shake off the excess flour. Place the floured fish in egg mixture, coat evenly and well.
  5. Add butter and olive oil to the pan (the oil stops the butter from browning too quickly), remove fish from egg mix and briefly drain excess egg. Add fish to pan and cook gently turning only once.
  6. Do not allow the fish to brown too much, it should be a yellow golden colour when cooked. Serve on warm plates with lemon and a little extra sea salt.

To finish: Serve with a great green salad. Mashed potatoes are equally delicious. Or a ripe tomato salad in summer is hard to beat.

GoodFish Cookbook

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