Grilled Founder and Potato wedges
  |  First Published: March 2010



Serves two

Two whole flounder cleaned

Olive oil, salt and pepper

For the wedges

Four medium Kennebec potatoes washed

Two tablespoons paprika

One table spoon potato flour

Salt and pepper

Vegetable oil for frying

For the relish

200g fresh corn kernels

350g grated green zucchini

1/3 red capsicum medium dice

One red chilli seeded and diced finely

One tablespoon chopped parsley

250g brown onions peeled and diced

165mls white vinegar

190g white sugar

Salt and pepper to taste

¼ plain flour

One teaspoon ground turmeric

One teaspoon of mustard powder

One teaspoon curry powder

One teaspoon white mustard seeds

Now we are well into autumn, those still cool nights are upon us and the sun settles earlier everyday.

It’s a perfect time for fresh flounder and they usually become a little plumper after summer, and so are perfect for the table.

If you can’t catch your own, they are reasonably priced and can be a great healthy meal for the family with little preparation.

I also have a very simple relish recipe, which can use up some of that summer harvest from your garden. This is best prepared the a few days before, put into sterilized jars and chilled.


For the relish, place onions, parsley, chilli, corn, zucchini, capsicum, vinegar, mustard seeds and sugar into a saucepan and bring to the simmer, then add salt and pepper to taste.

Mix turmeric, mustard powder, curry powder and flour together and blend with a little water until it forms a smooth paste. Stir into simmering saucepan and cook until the smooth. Remove from heat and place into jars for further use.


Wash and clean the fish and trim off the tail and side fins with a pair of scissors. Place on a greased baking tray, drizzle with olive oil and season. Preheat your grill or oven to 180°C.


Wash potatoes but don’t peel. Cut them into wedges length ways and place into boiling salted water and cook for 8-10 minutes maximum. You don’t want them falling apart.

Preheat your fryer or wok with oil to 180°C.

In a plastic bag place the paprika, flour, salt and pepper and shake until mixed.

Drain your potatoes but don’t cool under water. Place the wedges into the bag and shake until evenly covered, shake off excess seasoning and fry until crunchy.

Place the flounder into the grill or oven and cook until the skin becomes crisp, about eight minutes: four minutes each side. Flounder needs very little cooking and can be overcooked very easily.

Serve up the fish with the crispy wedges and a generous amount of fresh chilled pickle and dig in!

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