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

How to Make Flounder Filet Francese


  • 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.

Printable Recipe Card

About Flounder Filet Francese

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