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.
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