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 quarter teaspoon ofthe seasoning mix on the inside of each flouner. Mound quarter cup of the cheddar cheese in the center of each, then spoon a scant half 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 quarter 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 half cup flour. In a large, heavy skillet heat 1 cm oil over high heat to about 180ºC . 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 290ºC 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). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen