Flounder Francaise

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • Batter:
  • 2 eggs
  • 6 ounces Parmesan cheese
  • Pinch parsley
  • 8 ounces milk
  • Sweet Lemon Sauce:
  • 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
Directions
Batter:

Combine all ingredients and mix well.

Sweet Lemon Sauce:

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.


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    This is a horrible recipe- wanted to make a different type of flounder dish and I wound up wasting half of my flounder because the "batter" destroyed the dish. The batter is way too watery and the fish started falling apart in the pan, before it even got to the oven. Would not have been edible at all. Had to start my dinner all over again and baked the flounder in the oven with some garlic, salt, and pepper. Then I just made my own butter/wine sauce and drizzled it over the fish at the end of baking.
    I tried this recipe and I have to say it was not edible. The batter was good,(a bit cheesy) but the sauce was awful. It ruined the entire dish. It tasted like I poured lemonade over my chicken. I had to throw it away. It really isnt even a francaise sauce.
    the worst recipe I ever downloaded from food network.
    We invited some friends at the last minute to join us for dinner. This went together very quickly and was enjoyed by all. If you ever find yourself with flounder and have no Idea what to do with it, this is the recipe for you.
    This recipe is easy and tasty. The parmesan and lemon complement the delicate taste of the flounder. Plate appeal is lacking, though. Also, I had a lot of the batter left over and it seems a waste to me--next time I make it, I'm going to half the batter ingredients.
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    Not what you're looking for? Try:

    Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing

    Recipe courtesy of Emeril Lagasse