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Easy Flounder Francese Recipe

Close-up of a perfectly cooked fillet in an Easy Flounder Francese Recipe, glistening with lemon butter sauce and topped with parsley.
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Follow this simple guide to make classic Flounder Francese quickly. This recipe features lightly coated flounder fillets finished in a bright lemon and butter pan sauce.

Ingredients

Scale
  • 4 flounder fillets (about 5 ounces each)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the flounder fillets dry with paper towels. This helps the coating stick.
  2. Set up a dredging station: Place the flour on one plate. Whisk the eggs, water, salt, and pepper together in a shallow bowl.
  3. Lightly dredge each fillet in the flour, shaking off any excess. Dip the floured fillet into the egg mixture, allowing excess to drip off.
  4. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  5. Carefully place the coated fillets in the hot skillet. Cook for 2 to 3 minutes per side until golden brown and cooked through. Remove the fish and set aside on a plate. Keep warm.
  6. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet.
  7. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  8. Stir in the fresh lemon juice. Let the sauce simmer until it slightly thickens, about 2 minutes. Do not let it boil rapidly.
  9. Return the cooked flounder fillets to the pan. Spoon the sauce over the fish for about 30 seconds to reheat.
  10. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Notes

  • For a crispier coating, use clarified butter or ghee for the initial frying, as whole butter can burn quickly.
  • If you do not have white wine, substitute with an equal amount of chicken broth mixed with 1 teaspoon of white wine vinegar.
  • To prevent the sauce from breaking (separating), remove the pan from direct heat before adding the last tablespoon of cold butter, swirling the pan gently until it emulsifies.

Nutrition

Find it online: https://cookifyme.com/easy-flounder-francaise-recipe/