Erin Simpson’s Fried Flounder


Erin Simpson’s Fried Flounder

It’s part of a kiwi upbringing – eating fresh fish you’ve caught yourself. Here is the lovely Erin Simpson’s recipe for Fried Flounder from her book Cooking For Change. Scrumptious!


Fresh flounder
1 cup of plain flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
Tomato Sauce and Aioli to serve


  1. Mix the flour with the salt and pepper, then roll the flounder in the seasoned flour.
  2. Melt the butter in a hot pan, then cook the flounder in the pan for 3-5 minutes each side (be gentle when flipping the fish). To avoid ugly tears in the fish skin, slide and jiggle the flounder around in the buttery pan, rather than using a fish slice or fork.
  3. To eat, peel back the skin with a fork, avoiding any tiny bones.
  4. Serve with salt, tomato sauce and/or aioli. Have a white wine or cider in hand.


For a larger main meal, serve with baby potatoes (we love Wilcox Piccolos) and seasonal greens.
Erin’s tips:
Don’t eat the eyes, the fish is ugly and the plate gets messy as! If you’ve caught the fish yourself, remember to remove the flounder’s stomach by making a slit and getting your finger in there to pull it out.


This recipe is matched with Ara Single Estate Sauvignon Blanc.

Erin Simpson’s Fried Flounder


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