Flounder Francese

How to Make Flounder Francese

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1. Spread the flour on a plate and beat the egg whites in a shallow dish. Season the fish with the pepper.

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2. Press each fillet into the flour, shake off the excess and dip it in the egg white.

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3. Heat the oil in a large frying pan over medium-high heat. Fry the fillets in two batches, 2 minutes a side, until pale gold. Lift them onto a warm plate.

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4. Add the butter, lemon juice and stock to the pan and simmer for 2 minutes, scraping up the browned bits. Return the fish for 30 seconds, turn to coat and scatter with the parsley.

   Mark done Start 2 min timer

Tips for Making Flounder Francese

• Shake off the flour firmly; any excess turns the sauce pasty.
• Dip and fry one batch at a time so that the egg coat does not dry out while it waits.
• Use a wide spatula and turn the fillets only once.

Ingredient Swaps

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Suggestions

• Steamed white rice
• Steamed green beans
• A cucumber salad

Storing & Reheating Flounder Francese

Best eaten at once. Keeps in the fridge for up to 1 day; the crust softens, so reheat in a hot oven.

Flounder Francese FAQ: Common Questions

Flounder Francese Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.