Flounder Francaise
Elevate your seafood dinner with this elegant yet easy Flounder Francaise recipe. Delicately pan-fried flounder filets are coated in a light, golden egg batter for a crisp and buttery exterior. Finished with a bright, tangy lemon-butter sauce and a sprinkling of fresh parsley, this dish is a perfect balance of richness and zest. Made in just 30 minutes, it’s a restaurant-quality meal that’s surprisingly simple to make at home. Serve alongside steamed vegetables or creamy mashed potatoes for a sophisticated yet comforting meal that’s bound to impress. Perfect for weeknight dinners or special occasions, this Flounder Francaise will quickly become a new favorite. Keywords: flounder francaise recipe, pan-fried flounder, lemon butter sauce, easy seafood dinner, classic French recipe.
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Recipe Information
Ingredients
- 4 pieces Flounder filets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 0.25 cups Chicken broth
- 2 tablespoons, chopped Fresh parsley
- 4 pieces Lemon slices
Instructions
Pat the flounder filets dry with paper towels.
In a shallow bowl, mix the flour, salt, and black pepper together.
In another shallow bowl, whisk the eggs and milk until fully combined.
Dredge each flounder filet in the flour mixture, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Once the butter has melted and starts to bubble, add 2 flounder filets to the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the filets and keep warm. Repeat with the remaining butter, oil, and filets.
Reduce the heat to low. Add the lemon juice and chicken broth to the skillet, stirring to scrape up any browned bits from the bottom of the pan.
Let the sauce simmer for 2 minutes, then return the cooked flounder filets to the skillet, spooning the sauce over them.
Garnish with fresh parsley and lemon slices, and serve immediately.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
