Flounder Francaise
Dipped in a seasoned egg batter and sauteed till golden brown, Flounder Francaise is served with a buttery lemon white wine sauce that elevates it to another level of deliciousness.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Entree
Cuisine: American
Servings: 2
Calories: 755kcal
Flounder
- 16 oz flounder filets 2-4 fillets depending upon their size.
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil -for frying
- 2 tablespoon unsalted butter -for frying
Batter
- 2 large eggs
- 3 tablespoon water
- 1 tablespoon all-purpose flour
- 1 tablespoon Romano cheese -grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon fresh Italian parsley -finely chopped
Lemon Butter Sauce
- 1 tablespoon shallots -finely minced. (or use garlic)
- ¼ cup dry white wine
- ¾ cup chicken broth
- 2 tablespoon lemon juice
- 4 tablespoon unsalted butter -divided: 2 tablespoon to saute the garlic and 2 tablespoon to thicken the sauce.
- 1 tablespoon all-purpose flour -to roll butter in to make beurre manie.
- ½ teaspoon Italian parsley -finely chopped
Batter and Cook
Add the flour, salt and black pepper to one bowl and mix well.
Add the lightly beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and chopped parsley to a bowl and mix all the ingredients together. This is the egg batter aka egg wash.
Add the butter and olive oil to a large frying pan on medium-high heat
Dredge the flounder in the seasoned flour, fully coating the fillet.
Dip the floured flounder into the egg wash mixture and completely coat the fillet.
When the pan is hot, add the battered flounder to the hot pan. Cook for 2 -3 minutes per side until the battered fillet is golden brown.
Place the prepared flounder onto a baking sheet or casserole and place them on the middle rack of 350 degree preheated oven to finish cooking while you make the lemon butter sauce.*The sauce will only take 5 minutes to prepare, which is all the time the flounder needs to finish cooking.
Lemon Butter Sauce
Add two tablespoons of butter to a small saucepan over medium heat.
Add the garlic to the pan and cook for one minute.
Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.
Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.
Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.
Remove the flounder Francaise from the oven and serve with the lemon butter sauce.
Calories: 755kcal | Carbohydrates: 22g | Protein: 36g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 1167mg | Potassium: 522mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 2mg