You know those days where you’re running around all day, and you want dinner. But you want something fresh and made at home; not, something from a drive through? That’s about where I was an hour ago when I started making dinner. I had taken some flounder out of the freezer with the full intent on making a flounder merrier with roasted potatoes. Fortunately, we got home to late for to be able to make the potatoes so I switched gears and fried the flounder and made a quick Maque choux for a side. Typically I would use bacon and/or sausage in my Maque choux; but, we didn’t have either one, so I just used butter. -hint this is also great with shrimp added into it at the end.

To make the fried fish:
Mustard and hot sauce 1:1 ratio
Flounder filet
Louisiana fish fry
2 eggs
Frying oil.

Pain the fish with the mustard and hot sauce mixture and let them rest for 20-30 minutes while you prep the other items.
Dredge them in the egg then fish fry and fry them in the oil at 350 until they are golden brown. Then remove to drying rack.

Maque choux
Onion diced
Bell pepper -diced
Jalapeño -diced
Garlic- minced
1 cup of diced tomato
Heavy cream
Chicken base
SPG
Cajun seasoning of your choice
Butter
-bacon fat- bacon and/or sausage if you like
-shrimp if you like
Corn- frozen bag of corn or 2.5 cups of fresh kernels

Render down the onion and peppers in butter or bacon fat and spg and creole seasoning until soft
Add in the garlic and work in until fragrant
Add in the corn and tomatoes and work in until tender
Add in the cream, chicken base and shrimp if you are using them as well as any other meat products you’re adding.

-note- if using bacon or corn brown them off first and use the onion and peppers to work up the fond to add more flavor!

This came out terrific!!! Even without the pork products, as much as I questioned making this without them. It’s definitely something that I’ll be making much more often since it goes so well with almost any dish.