Gulf Flounder with Seafood Gumbo
This is essentially friend fish filets (flounder, cod or some other firm white fish will do) set atop Seafood Gumbo.
1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces
Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally. Add the okra and cook 10 minutes longer. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.
Vegetable Oil for frying
2/3 cup All Purpose Flour
2/3 cup water
2 large eggs, lightly beaten
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 (5-6 oz.) flounder or other firm white fish fillets
Heat 2 to 3 inches oil in deep saucepan or deep fryer to 365ºF. Combine flour, water, eggs, baking powder, salt, onion powder and cayenne pepper in medium bowl. Mix until smooth. Dip fish fillets in batter. Let excess drip off.
Fry a few fillets at a time in hot oil 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve atop Seafood Gumbo.