Classic “Francaise” is made by dipping the fish in flour, then egg, then to a hot pan. We sometimes dip the fish back in the flour after the egg then to the hot pan. It creates a little thicker batter. Our image shows the second option. You should try it both ways.
When choosing the fish for this dish, it’s best to choose a thin cut like flounder, sole or baby haddock. Serves 2.
Ingredients:
- ½ Cup all purpose flour
- 1 Egg, beaten (or 1/4 cup Egg Beaters)
- 4 Pieces, 4-5 ounce each, fish
- 3 Tablespoons butter
- 2 Tablespoons light oil
- ¼ Cup chicken stock
- ¼ White wine
- Juice of 1 lemon
- Chopped parsley & sliced lemon for garnish
Directions:
In one shallow dish, add the beaten egg, in another add the flour. Heat a frying pan large enough to hold all the fish to medium high. Add 2 tablespoons of the butter and the oil.
Dredge the fish in the flour. Then coat with the egg and add to the hot pan. Cook for about 2 minutes on each side until all the fish is golden brown. Remove the fish to a serving plate.
In the same pan, add the wine. Boil about 1 minute to reduce slightly. Add the stock and the juice of one lemon. Return the fish to the pan. Take the last tablespoon of butter and dredge it in the flour. Add to pan and stir in. Ladle some sauce on top of the fish so it is well coated.
Return the fish to the serving plate and pour over the sauce.
