Flounder Francaise
Ingredients
The Flounder
-
16
oz
flounder filets
-
½
cup
flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
2
tablespoon
olive oil
-
2
tablespoon
unsalted butter
The Batter
-
2
large
eggs
-
3
tablespoon
water
-
1
tablespoon
all-purpose flour
-
1
tablespoon
Romano cheese
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
teaspoon
fresh Italian parsley
Lemon Butter Sauce
-
1
tablespoon
shallots
-
¼
cup
dry white wine
-
¾
cup
chicken broth
-
2
tablespoon
lemon juice
-
4
tablespoon
unsalted butter
-
1
tablespoon
all-purpose flour
-
½
teaspoon
Italian parsley
Instructions
- Pat dry the flounder filets with paper towels.
- Mix flour, salt, and black pepper in a bowl.
- In another bowl, mix eggs, water, Romano cheese, flour, garlic powder, onion powder, and parsley to create the egg wash.
- Heat butter and olive oil in a frying pan over medium-high heat.
- Dredge the flounder in the seasoned flour, then dip into the egg wash.
- Cook the battered flounder in the hot pan for 2-3 minutes per side until golden brown.
- Transfer the cooked flounder to a baking sheet and place in a preheated oven at 350°F to finish cooking.
- In a saucepan, melt 2 tablespoons of butter and sauté the shallots for one minute.
- Add chicken broth, white wine, and lemon juice to the saucepan and bring to a boil, then reduce heat.
- Roll butter in flour to make beurre manie and whisk it into the sauce to thicken.
- Taste and adjust seasoning with salt and pepper, then stir in parsley.
- Serve the flounder with the lemon butter sauce.
Nutrition Facts (estimated)
Servings
2
Calories
755
Total fat
56g
Total carbohydrates
22g
Total protein
36g
Sodium
1167mg
Cholesterol
290mg
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