This dish is inspired by a Low Country beach trip. Flounder is fresh, plentiful, and inexpensive, and since fresh crawfish are only available a couple of months a year, frozen works just fine. I was also able to find some no sodium cream of mushroom soup to act as the base for the sauce. The rest of the components are onion, garlic, mushrooms, wine, parmesan cheese, and Shake and Bake mix, extra crispy. What? It makes a crunchy crust that holds up to the mushroom/crayfish sauce or you just have a wet mess. I hope you like it.

1 pound flounder fillets
2 packages Shake and Back extra crispy
8 ounces mushrooms
6 ounces white wine
4 ounces butter
3 ounces olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
1 teaspoon Old Bay seasoning
1 teaspoon paprika
1/4 cup parmesan cheese
6 ounces milk
12 ounces crayfish tails

Heat oven to 350.

In a large skillet on medium heat add olive oil, butter, mushrooms, and onions. Cook until onions are translucent. Add garlic.

Add cream of mushroom soup and wine and cook for 5 minutes. Add Old Bay and paprika.

Reduce heat to low.

Place Shake and bake in plastic bag and add fish. Coat completely.

Add fish to a parchment-lined baking sheet and add to oven for 15 minutes.

After fish has cooked 10 minutes, add milk, parmesan, and crayfish tails to mushroom sauce.

Remove fish to plate top with crayfish sauce.