Lemon Crumbed Flathead Tails
	120 g    fresh breadcrumbs   3 tsp    lemon zest   2 tsp    curry powder   1 Tbs    parsley flakes   1 Tbs    dill leaf tips   1 tsp    ground turmeric   8   boneless flathead tails   2 Tbs    plain flour   2   eggs (lightly beaten)     oil (for shallow frying)     Cucumber Dressing   250 ml    yoghurt   2 Tbs    mint flakes   1 small    cucumbers (finely diced)   1 tsp    garlic (freshly crushed)   1 tsp    caster sugar     1 Combine breadcrumbs, lemon rind, curry powder, parsley, dill and turmeric. 2 Toss fish in flour, shake off excess, dip in eggs, and then in breadcrumb mixture. Refrigerate and freeze. 3 Cucumber dressing; Combine all ingredients omitting the cucumber and chill. 4 Defrost well before cooking. Heat oil in frying pan, and cook fish (until cooked through). 5 Finely dice cucumber and stir through dressing and serve with fish.   Servings: 4 Yield: 2 fillets per person   Copyright © 2006, The Gourmet Saint