Best Snapper Francese Recipes
RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE
What makes Française ("in the French style") different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture-but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that's what I'm talking about!
Yield serves 4
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
- Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
- In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
- Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
- Fat: 36g (before), 8.6g (after)
- Calories: 611 (before), 232 (after)
- Protein: 29g
- Carbohydrates: 11g
- Cholesterol: 57mg
- Fiber: 2g
- Sodium: 396mg
SNAPPER FRANCESE RECIPE - (3.9/5)
Provided by grammadot
Number Of Ingredients 5
Steps:
- 1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside. 2 Place flour in a shallow bowl or pie plate. Season with salt and pepper, to taste. Dredge fish in flour and egg wash to coat. 3 Using a medium saute pan over medium-high heat, heat the oil. Saute the fish on both sides until golden brown and cooked through. 4 Transfer fish to a serving plate and top with Lemon sauce. Sprinkle with parsley and serve immediately. Makes 1 generous serving. Nutrition information per serving: 853 calories, 65% calories from fat, 62 g fat, 20 g saturated fat, 468 mg cholesterol, 9 g carbohydrates, 57 g protein, 840 mg sodium, 0 g fiber Lemon sauce ½ cup Chablis 3 tablespoons lemon juice ½ cup chicken broth 2 tablespoons butter, cold, cut in half Salt and white pepper, to taste 1 Using the same saute pan as the fish, drain the oil and place on medium-high heat. Add the Chablis, lemon juice and chicken broth. Season with salt and pepper, to taste. Reduce liquid by half. 2 Remove pan from heat and whisk in butter, 1 tablespoon at a time. Serve immediately. Makes about 1/3 cup. Nutrition information per 1/3 cup: 242 calories, 83% calories from fat, 22 g fat, 14 g saturated fat, 63 mg cholesterol, 5 g carbohydrates, 1 g protein, 481 mg sodium, 0 g fiber
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