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!
1 cup of plain flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
Tomato Sauce and Aioli to serve
Mix the flour with the salt and pepper, then roll the flounder in the seasoned flour.
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.
To eat, peel back the skin with a fork, avoiding any tiny bones.
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.
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.