Best Flounder Fillets A Langlaise Recipes

Flounder Francaise or Chicken Francaise image

Provided by Realtor by day

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
4 tablespoons butter
1/4 cup white wine
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)

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 Francese with Toasted Almonds, Lemon and Capers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 ounces (1/4 cup) sliced almonds
4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
A splash heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine, eyeball it - a couple of glugs
Handful flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 tablespoons capers
2 cloves garlic, finely chopped
1 pound triple washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated or ground nutmeg, eyeball it

Steps:

Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

Flounder Francaise image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 eggs
6 ounces Parmesan cheese
Pinch parsley
8 ounces milk
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar
4 (6-ounce) flounder fillets
12 (16/20 count) shrimp, cleaned and deveined
Butter, to taste
Lemon juice, to taste
White wine, to taste

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.

Flounder Francaise image

Provided by toddpacker0

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

2 eggs
6 ounces parmesan cheese
1 pinch parsley
8 ounces milk
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar
4 (6 ounce) flounder fillets
12 (7/8 count) shrimp, cleaned and deveined
butter, to taste
lemon juice, to taste
white wine, to taste

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.