If I could get a hold of the recipe from Claypots Seafood Bar in St Kilda I would be out hunting them regularly, was absolutely amazing cooked whole & cajun spiced! Resident chef Till should put you onto some good ideas no doubt

 I crumb them then pan fry about 1 min each side.  Delicious!

Fillet, skin them, them coat in flour, drop in egg mix, drop in crumbs.  Heat the pan up with some oil then add a dollop of butter. Then fry away!

i find that when i try to get the small bones out i tear the flesh. does that happen to you? 

 Can't say I've had the issue with the bones. If they're really small ones leave them in as they dissolve when you cook them. 

Do you have a good sharp filleting knife? 

thin beer batter for me. Flour 1 egg and mix in beer till thin. the more beer u add the less thicker the batter. cant stand heavy batter which diguises the flavour of the fish.

Best way to eat them is to head, gut and scale, then coat the body in a mix of salt, pepper, flour and cornflour and fry on a hot plate with olive oil and some butter. Bloody beautiful and fry till crispy :D

Look on the internet for a thail sweet chilli fish recipe, flatties are awesome cooked like that!

Seems pretty good to me.

Might try and batter it from now on :)

Head & gut it then snip the dorsal & anal fins off with scissors. Remove the pectoral fins with a sharp knife so you don't waste any of the meat. Once the fins are removed, scale it & wash thoroughly under cold running water.

Lay out enough foil to wrap the fish in & lightly coat the foil with butter. Place fish on foil then put chopped mushrooms, garlic & 1/2 a teaspoon of butter in the stomach cavity. Brush sweet chili sauce (to taste) over the outside of the fish. Wrap the foil around the fish & poke a few holes in the foil & shove it in the fridge for an hour. Remove from fridge & cook on BBQ (in the foil) for about 10-20mins depending on the size of the fish, turning once. Once cooked open foil & leave standing for 3-5mins. Serve whole or use a fork to remove the flesh from the bones.

I love it cooked like this & if it's cooked properly the meat will fall off the bones very easily. Best to cook two fish, placed head to tail, in each foil wrap as they will cook more evenly.

Failing that, a thin beer batter as mentioned above is the way to go.

filleted them, dusted in seasoned flour (salt, pepper, chilli & Garlic) then pan fried in butter only, we all loved the way he cooked them even the siamese cat would kill for his flathead cooked his way. 

beer batter or crumb.

As for the mushyness of the fillets, remember to bleed your fish (i bleed almost all fish) , and ice them straight after catch. Fillet them when they are freezing cold, this will help keep the fillets in tact!

crumbed is best, check my recipe on fw forums...