FLOUNDER FRANCESE RECIPES
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE RECIPE - FOOD.COM
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.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 392.2, FatContent 23.8, SaturatedFatContent 11.2, CholesterolContent 211.8, SodiumContent 840.4, CarbohydrateContent 13.9, FiberContent 0.6, SugarContent 0.7, ProteinContent 27.3
FLOUNDER FILLETS FRENCH STYLE RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
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//schema.org, Calories 414, UnsaturatedFatContent 12 grams, CarbohydrateContent 7 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 43 grams, SaturatedFatContent 8 grams, SodiumContent 983 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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Reviews 4
Total Time 15 minutes
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Reviews 4
Total Time 15 minutes
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Calories 414 per serving
- 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.
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From foodnetwork.com
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