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Pan-fried Flounder In Cornmeal W Oyster-artichoke Relish

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CATEGORY CUISINE TAG YIELD
Essnce08 2 Servings

INGREDIENTS

2 T Plain yogurt
1 1/2 t Chopped fresh thyme
Salt, to taste
Freshly-ground black pepper
to taste
12 oz Flounder fillets, skin
removed
1/4 c Cornmeal
Bayou Blast – {Emeril's
Creole Seasoning} see *
Note
Smoked Oyster-Artichoke
Relish see * Note
Oil, for pan frying
Chopped parsley

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked
Oyster-Artichoke Relish" recipes which are included in this
collection.  Combine the yogurt, thyme, and salt and pepper. Spread the
yogurt  mixture on both sides of the flounder fillets. Season the
cornmeal  with Bayou Blast. Dredge the flounder in the cornmeal. Heat
1/4 cup  of oil in a skillet. Place the crusted flounder into the hot
oil.  Cook for 3 minutes on each side. Drain the fish on a paper towel.
Serve the flounder on a plate, topped with the Smoked  Oyster-Artichoke
Relish. Garnish with parsley. This recipe yields 2  servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-2255 broadcast 07-29-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  09-03-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 215
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 96.2mg
Sodium: 779.8mg
Potassium: 431.5mg
Carbohydrates: 13.8g
Fiber: 1.6g
Sugar: 1.2g
Protein: 28.1g


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