Seafood Stuffed Flounder
Submitted by redfern28
Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.
YIELD
6 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsThis seafood stuffed flounder is a showstopper straight out of the Cajun kitchen. Whole boned flounder gets packed with a rich stuffing made from shrimp, oysters, bacon, and a triple-pepper seasoning blend, then fried on one side and blasted in a hot oven to finish.
The stuffing is where the real work happens. Bacon renders first, then the holy trinity (onion, celery, bell pepper) softens in the drippings with white pepper, cayenne, and red pepper. Shrimp and oysters cook in seafood stock until the mixture gets processed smooth, then thickened with a butter-flour paste and finished with Parmesan and green onions. It chills until firm enough to mound inside the fish.
Cheddar cheese goes in first, then the cold stuffing on top. The fish gets closed up, seasoned, dredged in spiced flour, and fried bottom-side-down until crunchy. A short blast in a very hot oven finishes the top without overcooking the delicate flounder.
Chef Tips
- Chill the stuffing until completely firm before filling the fish. Warm stuffing won’t hold its shape.
- Fry bottom-side only until deeply browned and crunchy. Don’t flip. The oven handles the top.
- Cover the tail ends with foil partway through baking so they don’t burn in the high heat.
- Two seasoning mixes are used: one for the stuffing and one for the fish. Keep them separate.
Variations
- Use crabmeat instead of oysters in the stuffing for a less briny flavor.
- Swap cheddar for pepper jack for extra heat inside the fish.
- Serve with a lemon-butter sauce on the side for drizzling.
Ingredients
Directions
NOTE: Flounder should be 1 to 1¼ 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 sauté 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 ¼ 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 ¼ teaspoon ofthe seasoning mix on the inside of each flouner.
Mound ¼ cup of the cheddar cheese in the center of each, then spoon a scant ½ 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 ¼ 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 ½ cup flour. In a large, heavy skillet heat ¼ inch oil over high heat to about 350℉ (180℃).
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).
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