Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a sauce or marinade will overcome the slightly dry texture sometimes evident in these fishes after cooking. Experiment with baking, barbecuing and poaching or add flathead to a bouillabaisse. Add zest with lemon or dill, tomato relish, balsamic vinegar and garlic. Skinless flathead fillets have a good recovery rate and are well known to most diners.