Flounder Francese Recipe

Prepare the Fish

Rinse the flounder fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper.

Dredge the Fillets

In a shallow dish, add the all-purpose flour. In another bowl, beat the eggs. Dredge each flounder fillet in the flour, shaking off the excess, then dip into the beaten eggs, ensuring they are fully coated.

Heat the Pan

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.

Cook the Fillets

Add the dredged flounder fillets to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the fillets from the skillet and place them on a plate. Keep warm.

Prepare the Sauce

In the same skillet, add the dry white wine and bring it to a simmer, scraping any browned bits from the bottom of the pan.

Add Broth and Lemon Juice

Stir in the chicken broth and fresh lemon juice. Allow the sauce to simmer for about 5 minutes, reducing slightly.

Finish the Sauce

Add the remaining tablespoon of butter and stir until melted and the sauce is smooth. Stir in the fresh parsley and lemon slices.

Plate the Dish

Place the cooked flounder fillets back into the skillet to coat them with the sauce, or serve them on plates and spoon the sauce over them. Garnish with additional parsley if desired.

Enjoy

Serve immediately with your choice of side, such as rice or a green salad.