Sunday, December 19, 2010

Fish, Chicken or Veal Francaise Recipe


Fish Francaise

Chicken Francaise is always a favorite

Every Christmas Eve its a tradition to make 7 kinds of fish and we usually have more varieties than that. Since Chicken Francaise is a favorite in our house or Veal, I decided to make both, just make sure you fry the chicken first! Otherwise the oil will taste like fish and so will the Chicken.  We were not disappointed with the fish, it was wonderful. So, this year I will be adding Fish Franchese to the menu of seafood dishes. I made 4 pretty large pieces and two of us ate it all. The best results are with fresh ingredients.

1 pound of  white fish suggestions I used: Flounder, Perch, Haddock, Tilapia, Sea bass or other like Mahi Mahi  white fish filet's( use frozen or fresh)
For Chicken or Veal you must pound the slices for tenderness first Using one pound of either on
3 large eggs, lightly beaten
3 tablespoons freshly grated Parmigiano-Reggiano
3/4 cup all-purpose flour
1/4 cup corn starch
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil, as needed
Vegetable oil for frying the herbs
1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs ...(a wonderful flavored butter will be created.)
Additional kosher salt
3 tablespoons unsalted butter, softened
4 tablespoons white wine
2 tablespoons freshly squeezed lemon juice, or to taste
2 tablespoons finely chopped fresh parsley leaves
Additional freshly ground black pepper
By adding the below, these are other Regions Styles of making this dish:
 Canned Artichokes optional (Roman Style Dish )
 Chopped Fresh Tomatoes optional (Roman Style Dish)
 Capers (by pounding chicken or veal thinly becomes a Picatta) optional ( Bari Style Dish )
 Lemon slices for garnish optional
 Suggestion to serve with: 1/2 pound boiled pasta linguine or bow ties

Pat fish dry if frozen in paper towels.
Beat the eggs with the cheese in a large bowl to blend. Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.Note: (When dipping  the chicken,  I dip in egg again and back into the flour, so it's double dipped)

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet's. Add the remaining tablespoon of oil, if needed.


Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat . Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt.

Add the butter, wine, lemon juice, and chopped parsley to the skillet and heat until bubbling. Season with salt and pepper. Add capers if using. Spoon a small amount of the sauce over each piece of fish, top with the fried herbs, and serve at once. Serve with linguine or bow ties with the extra sauce.

16 comments:

Angie's Recipes said...

Yum yum! I love both of them. Would be great to serve with some pasta.

♥The Sweet Life♥ (Alessandra) said...

Ciao, this looks delicious! I tried chicken francaise but never had fish francaise, that will be on my list to try.

Melynda said...

What a great way to cook fish, I am always looking for a delicious fish recipe. Thanks so much. I do not cook fish often enough according to my Honey, this should help!

valerioscialla said...

very fantastic recipe!! I prefer fish, but also chiicken is very good. Have a good sunday

Mari said...

Wonderful recipe, it looks so delicious.

Have a great Sunday!

Lea Ann said...

This looks wonderful! Gotta give it a try.

Bridgett said...

I definitely want to spend Xmas eve with you and do the 7 fishes tradition. It sounds like a blast to try all those dishes. This one definitely has to be a favorite. Lovely!

keri said...

I love both! They all looked so delicious and I am definitely going to try this one!
dining tables

Drick said...

undoubtedly, this is one of my favorite ways to cook fish, normally preferring to use capers and changing a few things more toward Creole in flavor but the outcome is, like your pic, a taste of blissfulness

Victoria said...

I've never been lucky enough to have Christmas Eve with Italians and enjoy the 7 seafood dishes, but maybe someday I will marry an Italian and my seafood dreams will come true, haha.

Gloria (The Little Red House with the White Porch) said...

Yum! You are a great chef, both of these look delish! I have made Chicken Francaise, but not the fish version. I think I will now! :)
Have a wonderful holiday and enjoy your Christmas Eve with all of your wonderful fish dishes.
Best regards,
Gloria

Cajun Chef Ryan said...

Wonderful dish Claudia!
Bon appetit!

Claudia said...

Can a person lust after a fish dish? 'cause I think i am. I will definitely be doing this. It's packed with flavor but subtle. I wish I could the Feast of Seven Fishes my that is my Midwestern Christmas (eve)and they would be horrified to see fish!

What a festive month of goodies you have cook, Claudia. I hope the days following Christmas bring you time - to savor and enjoy.

alison said...

i prefer the both...because are so delicious!:)

moderncomfortfood said...

Oh, this is a beautiful dish, Claudia, and I'm bookmarking it right now. My husband and I are going salt water fishing tomorrow morning, and I will definitely make this tomorrow night if we catch anything. Can't wait!

http://cheerstolunch.blogspot.com/2011/03/harasume-salad.html?showComment=1299958268112#c7689701569879405841 said...

This is my sisters favorite chicken dish, I will have to have her try this recipe. Looks good, I will try it with fish.