The perfect dinner with your tournament catches.
Ingredients:
16 oz flounder fillets (2-4, depending on size)
1/2 cup plain flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for cooking)
2 tbsp unsalted butter (for cooking)
2 large eggs
3 tbsp water
1 tbsp plain flour
1 tbsp grated romano cheese
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp finely chopped fresh parsley
1 tbsp minced shallots (or garlic)
1/4 cup white wine, dry
3/4 cup chicken stock
2 tbsp lemon juice
4 tbsp unsalted butter (separated: 2 tbsp for sautéing and 2 tbsp for sauce thickening)
1 tbsp plain flour (to coat butter for sauce)
1/2 tsp chopped italian parsley
Directions:
- Use paper towels to gently pat dry the flounder filets, ensuring they are free of excess moisture. In one bowl, mix together flour, salt, and black pepper to season the flour for dredging. Prepare another bowl and add lightly beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and chopped parsley, mixing well. This mixture will serve as the egg batter (or egg wash).
- Set a large frying pan over medium-high heat and add butter and olive oil. While the pan is heating, dredge each flounder filet in the seasoned flour, making sure to fully coat each piece. Then, dip each floured fillet into the egg wash mixture, thoroughly coating it with the batter.
- Once the pan is hot and the oil and butter are shimmering, carefully place the battered flounder into the pan. Cook each side for 2-3 minutes until the fillets are golden brown and crispy. After frying, transfer the flounder to a baking sheet or casserole dish.
- Preheat your oven to 350°F. Place the baking sheet or casserole with the cooked flounder on the middle rack of the oven. Allow the fish to finish cooking while you prepare the lemon butter sauce. The flounder should only need about 5 minutes in the oven.
- In a small saucepan over medium heat, melt two tablespoons of butter. Add garlic to the pan and cook for about one minute until fragrant. Pour in chicken broth, white wine, and lemon juice, bringing the mixture to a light boil. Reduce the heat to medium-low and add beurre manié (pieces of butter rolled in flour) to thicken the sauce. Whisk the sauce as it thickens and taste to adjust seasoning with salt and pepper if needed. Finish by stirring in chopped Italian parsley.
- Remove the flounder from the oven with caution as the dish will be hot. Serve each fillet topped with the freshly made lemon butter sauce. Enjoy your deliciously crispy and flavorful flounder Française!
