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flounder francaise with lemon butter sauce and lemon circles on a white plate
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5 from 48 votes

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
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 755kcal

Ingredients

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

Instructions

Flounder

  • Use paper towels to pat dry the flounder filets.

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.

Nutrition

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