Pan-fried flounder in cornmeal with oyster-artichoke reli

Yield: 2 servings

Measure Ingredient
2.00 tablespoon plain yogurt
1½ teaspoon chopped fresh thyme
1 salt; to taste
1 freshly-ground black pepper to ta; ste
12.00 ounce flounder fillets; skin removed
¼ cup cornmeal
1 bayou blast - {emeril's creole seas; oning}, see *
1 smoked oyster-artichoke relish; see * note
1 oil; for pan frying
1 chopped parsley

* 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 ¼ 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

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