Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish
- 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
- 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 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.
- Combine, season, and set aside.
- Yield: 1 cup
plain yogurt, thyme, salt, flounder, cornmeal, oyster, parsley, oysters, bottoms, parsley, thyme, red bell pepper, olive oil, lemon juice, spice
Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-fried-flounder-in-cornmeal-with-smoked-oyster-artichoke-relish-recipe3.html (may not work)