Fish Francaise Recipes

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.

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS

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.

FISH FRANCAISE

Steps:

• Rinse the fish and pat dry. Beat the eggs with 2 tablespoons milk in a large bowl to blend. Mix the flour with the cornstarch, salt and pepper in a shallow pie plate. Place the fish in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet's. Add the remaining tablespoon of oil, if needed. Add the lemon juice and wine in the skillet and let it boil until reduced about half. Place the fish back in the sauce and sprinkle parsley over top. Turn to coat and serve hot. Optionally you can add capers and/or artichoke hearts to the pan with the fish for a little more depth.

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

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.

SOLE FRANCESE

Steps:

• Preheat oven to 300 degrees.
• Heat olive oil and butter in non stick skillet over medium high heat.
• Dredge sole in flour.
• Mix eggs, parmesan and salt.
• Dip floured sole into egg batter and place in hot pan.
• Cook sole in batches being careful not to crowd in pan.
• Cook until nicely browned (1 1/2 minutes per side).
• Remove to oven safe platter and keep warm in oven.
• Repeat adding more oil and butter to pan as needed until all are cooked.
• When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
• Place sauce over sole and cut up lemon and sprinkle over sole.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE

Steps:

• Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
• Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
• Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

SNAPPER FRANCESE RECIPE - (3.9/5)

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

FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA

Steps:

• Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
• While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
• While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
• When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
• Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.