Flounder Francaise or Chicken Francaise

READY IN: 20mins




  • 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.