Best 4 Flounder Francaise Recipes
**Dive into a Culinary Symphony: Flounder Francaise and a Medley of Seafood Delights**
Take a culinary journey to a world of delicate flavors and exquisite textures with our featured dish, Flounder Francaise. This classic French dish showcases the mild, flaky white fish, expertly coated in a crispy breading and then bathed in a rich, buttery lemon sauce. The result is a symphony of flavors that dance on your palate, leaving you craving for more.
But our culinary exploration doesn't stop there. Alongside the Flounder Francaise, we present a medley of seafood recipes that are sure to tantalize your taste buds. From the aromatic Shrimp Scampi, bursting with garlic, white wine, and succulent shrimp, to the elegant Lobster Thermidor, adorned with a creamy, flavorful sauce, each dish is a culinary masterpiece.
Indulge in the delightful simplicity of Pan-Seared Scallops, perfectly seared and bathed in a delicate lemon butter sauce. Or, embark on a taste adventure with our tantalizing Crab Cakes, filled with succulent crab meat and a medley of herbs and spices.
And for a unique twist, try our flavorful Fish Tacos, featuring tender fish enveloped in a crispy tortilla and topped with a tangy slaw and a creamy avocado sauce.
With this collection of seafood recipes, you'll have a culinary repertoire that will impress your friends and family. So, gather your ingredients, prepare your taste buds, and let's embark on a seafood extravaganza!
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE
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.
Provided by Realtor by day
Categories European
Time 20m
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.
FLOUNDER FRANCAISE
Steps:
- Combine all ingredients and mix well.
- In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.
- Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.
CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)
This is my cousin Karen's recipe that was given to her many years ago by a co-worker. Its become a family favorite. Its a great dish to make for large gatherings as well as for family dinners.
Provided by Linda Kauppinen
Categories Gravies
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
- 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
- 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve
FLOUNDER FRANCAISE
Make and share this Flounder Francaise recipe from Food.com.
Provided by toddpacker0
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.
Tips:
- Selecting the Right Flounder: Choose firm and fresh flounder fillets with a mild, sweet flavor. Look for fillets that are opaque and have a slight sheen.
- Proper Seasoning: Before cooking, season the flounder fillets generously with salt and pepper. This enhances the natural flavor of the fish and adds depth to the dish.
- Dredging Technique: To achieve a crispy coating, dredge the flounder fillets in a mixture of flour, paprika, salt, and pepper. Make sure to coat the fillets evenly to ensure a golden-brown crust.
- Frying the Flounder: Heat a large skillet with clarified butter or a mixture of butter and oil over medium-high heat. Carefully place the dredged flounder fillets in the hot skillet and cook for 3-4 minutes per side or until golden brown and cooked through.
- Sauce Preparation: While the flounder is cooking, prepare the lemon-butter sauce. Melt butter in a saucepan over medium heat. Add lemon juice, white wine, shallots, and parsley. Simmer the sauce until it thickens slightly.
- Assembly and Serving: Once the flounder fillets are cooked and the sauce is ready, transfer the fillets to a serving platter. Generously spoon the lemon-butter sauce over the fillets and garnish with fresh parsley. Serve immediately with your choice of sides, such as steamed vegetables, mashed potatoes, or rice.
Conclusion:
Flounder Francaise is a classic French dish that combines tender, flaky flounder fillets with a rich and flavorful lemon-butter sauce. The combination of crispy coating, delicate fish, and tangy sauce makes this dish a delight for seafood lovers. By following these tips and carefully executing each step, you can create a restaurant-quality Flounder Francaise at home. Impress your family and friends with this elegant and delicious dish that showcases the beauty of fresh seafood and the art of French cuisine.
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