Ingredients
Pan Fried Flounder:
- 2 tablespoons plain yogurt
- 1 1/2 teaspoons chopped fresh thyme
- Salt and pepper
- 12 ounces flounder fillets, skin removed
- 1/4 cup cornmeal
- Oyster Relish, recipe follows
- Oil for pan frying
- Chopped parsley
Directions
Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with creole spice. 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 oyster relish. Garnish with parsley
Smoked Oyster-Artichoke Relish:
- 1/2 cup smoked oysters (canned or fresh)
- 1/4 cup thinly sliced artichoke bottoms
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh thyme
- 1 1/2 tablespoons chopped red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Creole spice
Combine, season, and set aside. Yield: 1 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By dimple1976_11885839
white plains, NY
on February 26, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't know if I used too much yogurt, or let the fish fry too long on each side, but my cornmeal crusting fell off in the pan. However, the yogurt did give the fish a nice taste. I will try this recipe again, with less yogurt spread on the fish and see if the cornmeal sticks better.
By lee_7715938
indialantic, FL
on May 11, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for lunch today, although I substituted sour cream for plain yogurt because that's all I had on hand. I'd recommend making more of the yogurt/sour cream mixture than what is called for...I could barely coat two fillets, both sides with it. But I'll tell you, it was fantastic! I didn't even bother making the relish topping. The fish had an nice crunchy coating with great flavored seasoning(I didn't have creole seasoning, so I put some cayenne pepper and chipotle chile pepper powder in my cornmeal. It was so easy and my husband thinks I'm a brilliant cook! I owe ya', Emeril!!!!
By cl91016_7512022
Monrovia, CA
on April 29, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent, as usual - I had to triple the recipe for my family. I found it worked better to divide the cornmeal the avoid over sogging the breading. It still was wonderful
Read all 3 reviews