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Flounder Francese (Egg Coated Recipe)


4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
3 tablespoons heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine
fresh parsley, finely chopped or dried
1 lemon, zest and juiced
3 tablespoons capers optional for us
2 cloves garlic, finely chopped


Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, add 2 tablespoons butter, cut into chunks. Dip the fish into the egg and cream mixture and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to an oven proof dish, cover and put oven on lowest temperature to keep warm.
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers if using. Turn off heat. Pour sauce over fish. Spinach is a nice side dish for  flounder.

For recipe click on " Spinach" above




23 comments:

  1. Flounder ought to be one of mmy favourite fishes.Your recepie is yummy as.I sometimes make the whole fish in silverfoil with only little butter,gresh thijm salt and peper.:)

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  2. This is a beautiful way to serve flounder.

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  3. It looks very good dear. I love fish cooked in any way and your dish is tasty. Bye, have a great we

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  4. Oh, this looks SO yummy! Love the perfectly browned crust....mmmmmm.

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  5. That looks really tasty. Flounder is one of my favorite fish to eat. i used to catch them all the time when I lived in South Texas.

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  6. Looks delish Claudia, I love fish made this way...and I see my favorite ingredient as of late (because I've had it in my fridge)....heavy cream! lol

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  7. I've tried this with chicken before but now I really want to try this with the flounder. This looks so delicious.

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  8. I need to eat more fish and francese is a favorite preparation. This looks and sounds wonderful. I'm going to place flounder on my shopping list for next week. Thanks Claudia.

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  9. THe flounder looks yummy, nice golden brown color. Seems like we had fried fish every week when I was growing up.

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  10. Oh, Claudia-I love, love, your new Template with the Italian flag...whohooo!...Yes!!!
    I'm feeling better, now, shoulder pain is easing up, can move forearm and hands (obviously,since I'm typing) Sorry to hear that you also have been getting chronic back issues with nerve pain.

    Love your flounder made this way, so rich and flavorful dipped in the heavy cream and the crunchy crust. I sure could eat a nice portion now!

    BTW-Just yesterday, I received the other book of Joy Bauer's FOOD CURES..looks like a real helpful and great book. Thanks again, I really appreciate it!
    xoxo

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  11. I adore flounder, and that looks delicious!

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  12. I’m in love. Great idea for that beautiful crust!

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  13. Claudia, this looks delightful. I can't eat flounder, but I bet a boneless, skinless chicken breast would be a great substitute!

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  14. Claudia, this is so much like a coating I like to do, a Creole one, for fish and finish it off with the lemon caper sauce-- just beautiful my dear, this has my mouth singing, and wanting...

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  15. Oh, my! The color on this fish is wonderful. I can't wait to try this recipe. Delish!

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  16. I miss flounder and sole - always fresh in NYC. Just a beautiful dish!

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  17. My Mom's favorite! She would love this. Your breading is so light and crispy and perfect! xoxo

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  18. Did someone say white wine and capers? This sounds wonderful, Claudia!

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  19. Claudia, this is such a tasty way to prepare flounder. I adore capers.

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  20. I love flounder, Claudia. And this recipe with the capers and wine would be just perfect for our dinner tonight!

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  21. Dear Claudia, Thank flounder looks moist and delicious. Blessings, Catherine xo

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  22. This looks so fine, I want to try it. Just looking at the picture makes me hungry.
    Thank You.

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  23. Here, I am going through your scrumptious recipes and what do I choose? Fish. It makes me realize how much my taste has changed in recent years.

    Although, the pulled chicken is definitely for me and that chocolate Boston Cream Pie has my name on it.

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