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Flounder Francaise Or Chicken

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Ingredients

Adjust Servings:
2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)

Nutritional information

392.2
Calories
214 g
Calories From Fat
23.8 g
Total Fat
11.2 g
Saturated Fat
211.8 mg
Cholesterol
840.4 mg
Sodium
13.9 g
Carbs
0.6 g
Dietary Fiber
0.7 g
Sugars
27.3 g
Protein
287 g
Serving Size

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Flounder Francaise Or Chicken

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    Cuisine:

    This is a favorite recipe of mine and always tastes great. Last night I made a double batch using flounder caught that day. I also made a box of linguine and had enough sauce to coat the pasta. Since my wife doesn't like fish, i start with a few thin chicken breast slices before doing the fish. I usually add capers and fresh parsley to the sauce.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Flounder Francaise or Chicken Francaise,I love this tangy lemon flavored sauce. It’s quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I’m a diabetic so I serve mine over spaghetti squash or zucchini. It’s just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.,This is a favorite recipe of mine and always tastes great. Last night I made a double batch using flounder caught that day. I also made a box of linguine and had enough sauce to coat the pasta. Since my wife doesn’t like fish, i start with a few thin chicken breast slices before doing the fish. I usually add capers and fresh parsley to the sauce.,Great recipe. Quick and easy. used cod and it worked beautifully. I would double the sauce next time. I put the fish over a bed of stir fried vegetables and poured some sauce over all. This is a keeper.


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    Steps

    1
    Done

    In a Large Skillet, Heat the Oil and 1 Tablespoons of Butter Over Medium Heat.

    2
    Done

    Place the Flour and All the Seasonings in a Plastic Bag and Shake to Blend.

    3
    Done

    Place the Beaten Eggs in a Shallow Dish.

    4
    Done

    When the Skillet Is Good and Hot, Put the Flounder Fillets in the Bag One at a Time and Then Dip in the Egg. Coat Them Completely With the Egg and Place in Skillet. the Egg Should Sizzle Immediately. If It Doesn't, the Oil Isn't Hot Enough.

    5
    Done

    Save 1 Tablespoon of the Flour Mixture For the Sauce.

    6
    Done

    Fry Over Medium Heat Until Brown on Both Sides, About 3 to 4 Minutes Per Side. Add Extra Butter If You Need To.

    7
    Done

    Remove from Skillet, Keep Warm.

    8
    Done

    Discard Any Oil Left in Skillet and Add the Butter and the 1 Tbsp of Seasoned Flour Reserved from the Flounder. Whisk Until Smooth. Add the Rest of the Sauce Ingredients, Stirring Constantly Until Well Blended. Bring to Boil and Cook 5 Minutes, Stirring Frequently. If the Sauce Thickens Too Much, Add More Water- Just 1 Tsp at a Time Until You Achieve the Desired Consistency.

    9
    Done

    to Serve Place Flounder Over a Bed of Buttered Rice (or Whatever You're Using) and Pour a Little Sauce Over Each Fillet. Garnish With Lemon Slices and Parsley.

    Avatar Of David Fisher

    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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