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.
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: 755kcalCarbohydrates: 22gProtein: 36gFat: 56gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 290mgSodium: 1167mgPotassium: 522mgFiber: 1gSugar: 2gVitamin A: 1285IUVitamin C: 7mgCalcium: 116mgIron: 2mg
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