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 were 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.
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 were 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.
