Fried Flathead Fillets with Turmeric Potatoes and Tzatziki

Name: Fried Flathead Fillets with Turmeric Potatoes and Tzatziki
Yield: Serves four
Ingredients: lemon juice; sea salt and freshly ground pepper; sea salt and freshly ground pepper; 2 small onions, finely diced; 3 cloves garlic, crushed; 60 ml olive oil; 2 tablespoons ground turmeric; 1 kg desiree potatoes, peeled and sliced; vegetable oil; 4 x 180 g flathead fillets, or 2 small fillets per person; 1 quantity Beer Batter; plain flour for dusting; 1 cucumber, peeled, seeded and finely shredded; 200 ml fresh farm yoghurt; 2 cloves garlic, crushed; 1 bunch mint leaves, shredded; 200 ml cream (35% butterfat)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

We cook this over at the MCA café, and it’s very popular with the lunchtime crowd. The potatoes are served warm and the tzatziki gives the fish a real Mediterranean flavour. These potatoes are delicious with salad, and the tzatziki, paired with hummus and flat bread, make a great starter at picnics.

Ingredients

vegetable oil
4 x 180 g flathead fillets, or 2 small fillets per person
1

Fish course
Lunch
Pescatarian

Method

To make the Tzatziki, salt the cucumber for 1 hour. Drain and add the yoghurt. Add the garlic and mint to the yoghurt mix. Season with lemon juice, salt and pepper, and refrigerate until needed.

To make the Turmeric Potatoes, first preheat the oven to 180°C (350°F). In a large