Pan-Fried Flounder In Cornmeal w Oyster-Artichoke Relish

Recipe Ingredients

2 tablespoons	30ml	Plain yogurt
1 1/2 teaspoons	7.5ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Flounder fillets - skin removed
1/4 cup	15g / 0.5oz	Cornmeal
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
		Smoked Oyster-Artichoke Relish - see * Note
		Oil - for pan frying
		Chopped parsley

Recipe 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.