INGREDIENTS

INSTRUCTIONS

SEASONING MIX
MAIN INGREDIENTS
FLOUNDER SEASONING MIX
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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