Flounder Filet Francese

Carol Perricone


My husband went fishing today, and came home with some flounder filets. We decided to make a quick dinner of flounder francese, with roasted cauliflower. It was delicious.

☆☆☆☆☆ 0 votes
depends on how many filets you have. We had 4
25 Min
15 Min
Stove Top


1 lb
flounder filets
1/2 c
all purpose flour
2 medium
eggs, beaten
1/4 tsp
each, salt and pepper
2 Tbsp
olive oil
1/2 c
chicken broth
splash of white wine, to taste (optional)
2 Tbsp
1 Tbsp
lemon juice, or squeeze juice from a fresh lemon


1Rinse filets with cool water, and pat dry.
2Season flour with salt and pepper.
3Beat eggs in a small bowl.
4Meanwhile, in a large skillet, heat olive oil and butter. Dip filets in the flour mixture and shake off excess flour. Then dip filets in the beaten egg.
5Quickley add filets to the skillet and cook for 3-4 minutes per side, until lightly browned. Remove filets to a dish.
6In same skillet add broth and white wine (if using). You can add all broth if not using wine. Add lemon juice at this time. Scrape pan, and sprinkle a little seasoned flour into broth to thicken it. Add filets back to pan and simmer on low for 5 minutes. Serve with your choice of rice or potato, and a vegetable.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy