Emeril Lagasse's Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish

• 2 tablespoons plain yogurt
• 1  1/2 teaspoons chopped fresh thyme
• Salt and pepper
• 12 ounces flounder fillets, skin removed
• 1/4 cup cornmeal
• Oyster Relish, recipe follows
• Oil for pan frying
• Chopped parsley

Smoked Oyster-Artichoke Relish:

•   1/2 cup smoked oysters
• 1/4 cup thinly sliced artichoke bottoms
• 1 tablespoon chopped parsley
•   1 teaspoon chopped fresh thyme
• 1  1/2 tablespoons chopped red bell pepper
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Creole Spice

Combine, season, and set aside. Yield: 1 cup

 Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with creole spice. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side Drain the fish on a paper towel. Serve the flounder on a plate, topped with the oyster relish. Garnish with parsley.  

Recipe from foodnetwork.com