Saturday, August 20, 2011

Flounder Francese (Egg Coated Recipe)


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, zested and juiced
3 tablespoons capers optional for us
2 cloves garlic, finely chopped


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 oven proof dish, cover and put oven on lowest temperature to keep warm.
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 if using. Turn off heat. Pour sauce over fish. Spinach is a nice side dish for  flounder.

For recipe click on " Spinach" above




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