Flounder Filet Francese Food

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FLOUNDER FRANCAISE OR CHICKEN FRANCAISE



Flounder Francaise or Chicken Francaise image

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.

Provided by Realtor by day

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

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)
4 tablespoons butter
1/4 cup white wine
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)

Steps:

  • In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
  • Place the flour and all the seasonings in a plastic bag and shake to blend.
  • Place the beaten eggs in a shallow dish.
  • 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.
  • Save 1 tablespoon of the flour mixture for the sauce.
  • Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
  • Remove from skillet, keep warm.
  • 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.
  • 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.

FLOUNDER FRANCESE (EGG COATED RECIPE)



Flounder Francese (Egg Coated Recipe) image

Delicious fish that is coated with egg and sauteed.

Provided by Claudia Lamascolo

Categories     seafood, fish

Time 35m

Yield 4

Number Of Ingredients 11

4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
3 tablespoons heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine
fresh parsley, finely chopped or dried
1 lemon, zest, and juice
3 tablespoons caper optional for us more a picatta style sauce
2 cloves garlic, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium to medium-high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, add 2 tablespoons butter, cut into chunks. Dip the fish into the egg and cream mixture and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to an ovenproof dish, cover, and put the oven at the lowest temperature to keep warm.
  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter, garlic, and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers if using. Turn off heat. Pour sauce over fish. Spinach is a nice side dish for flounder.
  • Note: You can saute the garlic first in butter or oil for 2 minutes before adding the wine.

Nutrition Facts :

FLOUNDER FILLETS FRENCH STYLE



Flounder Fillets French Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

8 skinless, boneless fillets of flounder, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 egg
2 tablespoons water
1/4 cup flour
2 or more tablespoons corn, peanut or vegetable oil
3 tablespoons butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped parsley

Steps:

  • Place the fillets on a flat surface and sprinkle with salt and pepper.
  • Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
  • Spoon the flour onto a flat dish.
  • Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
  • Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
  • Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
  • Continue cooking the fish a few pieces at a time, adding more oil as necessary.
  • Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams, TransFat 0 grams

FLOUNDER FRANCAISE



Flounder Francaise image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 eggs
6 ounces Parmesan cheese
Pinch parsley
8 ounces milk
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar
4 (6-ounce) flounder fillets
12 (16/20 count) shrimp, cleaned and deveined
Butter, to taste
Lemon juice, to taste
White wine, to taste

Steps:

  • Combine all ingredients and mix well.
  • In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.
  • Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS



Flounder Francese with Toasted Almonds, Lemon and Capers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 ounces (1/4 cup) sliced almonds
4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
A splash heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine, eyeball it - a couple of glugs
Handful flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 tablespoons capers
2 cloves garlic, finely chopped
1 pound triple washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated or ground nutmeg, eyeball it

Steps:

  • Toast almonds over moderate heat and reserve.
  • Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
  • Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA



Fillets of Sole Francese and Lemon-Basil Pasta image

Categories     Sauce     Sandwich     Pasta     Side     Lemon     Basil     Summer     Boil

Yield 4 servings

Number Of Ingredients 13

Salt
1 pound long-cut pasta, such as vermicelli or spaghetti
4 sole fillets, 7 to 8 ounces each
Black pepper
2 large eggs, beaten
3 tablespoons half-and-half or whole milk
3 tablespoons unsalted butter, cut into pieces
Zest and juice of 2 lemons
1/4 cup EVOO (extra-virgin olive oil), 4 times around the pan
4 to 5 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup fresh basil, about 20 leaves, shredded or torn
1 plum tomato, seeded and diced small

Steps:

  • Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
  • While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
  • While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
  • When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
  • Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.

ITALIAN STYLE FLOUNDER



Italian Style Flounder image

This is a very easy and delicious dish my mother used to make. I'm sure it can be used with other fish besides flounder. My mother also used to place American cheese on top before baking, which was very good. Enjoy!

Provided by SUE416

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

2 pounds flounder fillets
½ tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
½ cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
  • Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.9 g, Cholesterol 112.8 mg, Fat 4.2 g, Fiber 0.5 g, Protein 43.2 g, SaturatedFat 1.6 g, Sodium 195.6 mg, Sugar 0.9 g

FLOUNDER FILLETS A L'ANGLAISE



Flounder Fillets a l'Anglaise image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

8 small flounder fillets, about 1 1/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
1 egg
2 tablespoons cold water
2 cups bread crumbs
3 tablespoons, approximately, of corn, peanut or vegetable oil
3 tablespoons butter
Juice of half a lemon

Steps:

  • Sprinkle flounder fillets on both sides with salt and pepper.
  • Dip pieces in flour to coat on both sides. Shake off excess. Beat egg with the water. Dip flour-coated pieces in egg to coat well and then in bread crumbs. Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
  • Heat oil in a skillet and add a few fillets in one layer. Cook 1 to 1 1/2 minutes on one side, or until golden brown. Turn and cook about 1 minute on the other side until golden brown.
  • As the pieces are cooked, transfer them to a warm platter. Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
  • Pour off oil from skillet and add butter. Cook until it is lightly browned. Add lemon juice and pour the sauce over the fish.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 52 grams, Fat 26 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 0 grams

FLOUNDER FLORENTINE



Flounder Florentine image

I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

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