Ingredients
-
2
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1/8
-
1/8
-
4
-
-
4
-
1/4
-
1/4
-
1/4
Directions
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.,Used frozen flounder, and SO discovered it’s a bad idea to use tongs for the pan frying! Use a spatula… or get someone to cook who isn’t mainly good for their looks. ;D Very good for a non fish fan though, hehe.,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.
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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. |
