Flounder Parlange from Hot Tails - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Flounder Parlange from Hot Tails

INGREDIENTS

Frying Oil- just enough to coat the bottom of the pan
Flour- 3 cups
Flounder Fillet
 
Sauce:
1 tbsp butter
1 1/2 cups chopped onion
2 tbsp diced red bell pepper
1 cup sliced mushrooms
1 tbsp sliced fresh garlic
1 cup of fresh peeled crawfish tails
8 oz heavy cream
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1/4 cup shredded pepper jack cheese
1 tbsp butter (to finish)
1 cup of fresh lump crabmeat
3 cups of cooked pasta (fettuccini, bowtie...etc)
 
PROCEDURE

  • Coat the bottom of a skillet with oil and lightly flour your fillet of flounder.
  • Fry presentation side down first and then flip after about one to two minutes to finish the other side.
  • For the sauce: melt one tbsp of butter and add your onions, bell pepper, mushrooms, and garlic and cook until tender. Add crawfish tails and toss into the mixture.
  • Add the heavy cream and the Worcestershire, and hot sauce and melt in the pepper jack cheese... finish with one more tbsp of butter to add a nice shine and toss in your crabmeat... finally add your pasta and plate.
  • Top with your flounder and a lemon slice and fresh parsley!
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