INGREDIENTS

INSTRUCTIONS

NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed
and brown side split down the center. Combine the first seasoning mix
ingredients in a small bowl; mix well and set aside. In a large
skillet fry the bacon over high heat until crisp. Add onions, celery
and bell peppers. Stir well and saute until vegetables start to get
tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of
the butter and the white and red peppers; stir until butter is  melted.
Stir in the shrimp and the first seasoning mix. Continue  cooking for
about 3 to 5 minutes, stirring occasionally and scraping  pan bottom
well. Stir in the stock and the oysters; cook and stir  about 6 to 8
minutes. Remove from heat. Use a slotted spoon to spoon  the seafood
vegetable mixture into a food processor or blender,  leaving the liquid
in the skillet; process mixture until smooth,  about 15 to 30 seconds.
Return mixture to skillet, stirring to blend  with liquid; turn heat to
high, and cook until mixture starts  sticking excessively, about 5
minutes, stirring occasionally and  scraping pan bottom well. Remove
from heat. Meanwhile, in a 1-quart  saucepan melt the remaining 6
tablespoons butter over high heat; when  almost melted, remove from
heat, then add 1/4 cup of the flour and  stir until mixture is smooth.
Return to high heat for 1 minute,  stirring constantly. Turn heat to
high under the stuffing mixture;  gradually add the butter-flour
mixture, stirring constantly until  well blended. If mixture starts
"weeping" oil at this point, stir in  about 2 tablespoons more stock or
water.) Continue cooking until very  thick, about 1 to 2 minutes,
stirring constantly. Add the green  onions and cook 1 minute more,
stirring constantly. Remove from heat  and stir in the Parmesan. Cool
slightly, then refrigerate until  chilled, about 30 minutes. In a small
bowl thoroughly combine the  flounder seasoning mix ingredients. Open
the flounders for stuffing.  Sprinkle 1/4 teaspoon ofthe seasoning mix
on the inside of each  flouner. Mound 1/4 cup of the cheddar cheese in
the center of each,  then spoon a scant 1/2 cup chilled stuffing on top
of the cheese.  Close the fish so the stuffing doesn't show. Cover and
refrigerate  for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning
mix on each  side of each chilled flounder, patting it in with your
hands. In a  pan (cake and pie pans work well) combine the remaining
seasoning mix  with the remaining 1/2 cup flour. In a large, heavy
skillet heat 1/4  inch oil over high heat to about 350F. Meanwhile,
place each flounder  (split side up) in the seasoned flour to coat only
the bottom  surface. Carefully slide each flounder into the hot oil and
fry the  bottom until it's crispy, crunchy and brown-brown!-- about 3
to 4  minutes. Without draining, place the flounder, still split side
up,  on an ungreased cooke sheet. Bake at 550F until the fish are
cooked  and well browned on top, about 10 minutes (after about 4
minutes,  drape a piece of aluminum foil over the tails so they won't
burn).  Serve immediately as is, or topped with Hollandaise Sauce,
Shrimp and  Crab Buttercream Sauce, or Bearnaise Sauce From Paul
Prudhomme's  Louisiana Kitchen  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 190
Total Fat: 21.4g
Cholesterol: 98.9mg
Sodium: 1813.4mg
Potassium: 277.4mg
Carbohydrates: 19.6g
Fiber: 2.1g
Sugar: 2.8g
Protein: 19.8g