Fish Francese
Fish Francese is a classic Italian-American dish featuring tender fish fillets coated in a seasoned egg batter and pan-fried until golden, then served with a flavorful lemon-butter sauce.
Nutrition
Calories: 350cal
Carbohydrate: 10g
Protein: 25g
Fat: 22g
Cholesterol: 150mg
Sodium: 500mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 4 white fish fillets (such as sole or flounder)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 3 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Season the fish fillets on both sides with salt and pepper. Set aside.
- Place the all-purpose flour in a shallow dish. In another dish, beat the eggs with milk until well combined.
- Dredge each fish fillet in the flour, shaking off any excess. Then dip in the egg mixture, ensuring it’s fully coated.
- Heat half of the butter and olive oil in a large non-stick skillet over medium heat until shimmering.
- Carefully add the fish fillets to the skillet. Cook for 3-4 minutes on each side, until golden brown and cooked through. Depending on the size of your skillet, you may need to work in batches. Transfer cooked fillets to a plate and cover loosely with foil to keep warm.
- Reduce the heat to low and add the remaining butter to the skillet. Once melted, pour in the white wine, using a wooden spoon to scrape any browned bits from the bottom. Cook for 2 minutes to reduce slightly.
- Add the lemon juice to the pan, stirring constantly until the sauce is well combined and slightly thickened, about 2 more minutes.
- Return the fish fillets to the pan. Spoon the sauce over the fillets and cook for another minute to heat through.
- Sprinkle the fish with chopped parsley and garnish with lemon slices before serving.
