Flounder Francese (Egg Coated Recipe)

Seafood was always a favorite in our home prepared like this Flounder Francese.


My mom's all-time favorite was anything Francese with fish or chicken and this was her easy recipe that I hold near and dear to my heart.


When she was still alive, she made this sauce and it was great on all kinds of white fish.


Usually, this was prepared and poured over cod or haddock.


Being, on a tight budget, those two fish was an inexpensive substitute for Flounder back in the 1960s.


We never had the money for a fancy fish like flounder in those days, she would surely have loved this delicate fish.


It was always cod or haddock and fabulous.


Cod baked or haddock fried was a staple back then every Friday, this style francese was done on special occasions.


Sometimes mom would filet a chicken breast and use boneless chicken as well.


I make this recipe often in mom's memory and it never fails me, hopefully, if you are a seafood or chicken lover you will really enjoy this recipe as much as we do and keep her memory alive.


Scroll down to the recipe card to print this off.

What is Francese

In a Francese, the seafood or meat is first dipped in flour, then a beaten egg mixture before being cooked lightly in a tangy lemon butter sauce.


I love lemon and I always add even more than my recipe calls for which you can also, however it's certainly perfectly seasoned as it's written.

Garlic Tip

I saute the garlic in olive oil for a few minutes, not browned, just to flavor the oil.

You don't have to do this and just add the minced garlic to the pan as it states.

If you want a heartier garlic robust flavor do saute it for 2 minutes before adding to the sauce.

Substitute

Not a seafood lover or allergic to it?


Chicken is the next best suggestion to substitute for seafood.


Slice it 1/4 inch thick using boneless breast chicken and proceed with this recipe the same exact way.

What is Flounder?

Found at the bottom of oceans and seas, Flounder is an excellent fish to have for dinner as it provides an amazing taste and it is healthy.


Catching flounder is not easy, but if you have some little skills and my husband the fisherman he is, has caught several for us.


They are a large flat, not pretty fish, and also not easy to clean since they are so thin, resembling a doormat.


Living in Florida, we have had many more opportunities than most to catch our own dinner fresh.


But again if you can't get this species of fish, just substitute with any white fish.


Fish has been known to lower heart disease and very good for your diet, hopefully, my readers here aren't allergic and can try the recipe, if not substitute chicken.

Other Recipes You May Enjoy:

Florida Red Fish
Seafood Primavera
Coconut Shrimp
Apricot Glazed Salmon
Almond crusted Haddock and Shrimp
Lemon Garlic Shrimp Pasta
Filet Mignon topped with shrimp and crab
Red Clam Sauce 
White Clam Sauce

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Ingredients You Will Need To Make Flounder Francese

• flounder or other white fish sliced thin like haddock or cod
• Salt and pepper
• eggs
• heavy cream
• extra-virgin olive oil, divided
• butter
• dry white wine
• fresh parsley, finely chopped or dried
• lemon, zest and juiced
• capers optional for us
• cloves garlic, finely chopped

Flounder Francese (Egg Coated Recipe)

Yield: 4

Author: Claudia Lamascolo

prep time: 10 Mcook time: 25 Mtotal time: 35 M

Delicious fish that is coated with egg and sauteed.

ingredients:

• 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

instructions:

How to cook Flounder Francese (Egg Coated Recipe)

1. 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 ovenproof dish, cover and put the oven on lowest temperature to keep warm.
2. Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter, garlic 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. Spinachis a nice side dish for flounder. 
3. Note: You can saute the garlic first in butter or oil for 2 minutes before adding the wine.

Calories
179

Fat (grams)
22

Sat. Fat (grams)
11

Carbs (grams)
13

Net carbs
12

Sugar (grams)
6

seafood, flounder, fish recipes, white fish

seafood, fish

Italian, French, American

Created using The Recipes Generator

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