Basic information

Name: Seafood stuffed flounder

Yield: 6

Categories cajun, main dish, fish

User: matiaspalomec@gmail.com

Ingredients

Seasoning mix

 1/2 tsp
 Sweet paprika
 1/2 tsp
 Black pepper
 1/2 tsp
 Dried thyme leaves
 1/2 tsp
 Sweet basil
 1/2 tsp
 Gumbo file
 1 tsp
 Salt

Main ingredients

 6 
 Shucked oysters (med. size)
 3/4 tsp
 White pepper
 3/4 tsp
 Ground cayenne pepper
 3/4 c
 All-purpose flour
 3 
 Slices bacon, diced
 1/4 lb
 + 1 Tbsp unsalted butter
 1/4 c
 Grated Parmesan cheese
 1/2 lb
 Small shrimp
 1/2 c
 Green onions, chopped fine
 1 1/2 c
 Onions, chopped very fine
 1 1/2 c
 Basic seafood stock
 1 c
 Green bell peppers, chopped

Flounder seasoning mix

 6 
 Flounders (see note)
 2 tsp
 Salt
 1/4 tsp
 Ground cayenne pepper
 1/4 tsp
 Dried thyme leaves
 1/4 tsp
 Dried sweet basil leaves
 1/2 tsp
 White pepper
 1/2 tsp
 Onion powder
 1/2 tsp
 Garlic powder
 1/2 tsp
 Dry mustard
 1 1/2 c
 Grated cheddar cheese
 1 tsp
 Sweet paprika
  
 Vegetable oil for frying

Instructions:

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

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