The Best Flounder Francaise Recipe

Flounder Francaise is a classic Italian-American seafood recipe featuring tender flounder fillets lightly coated in flour and egg, then pan-fried until golden and topped with a rich lemon butter sauce. Made with fresh lemon juice, garlic, white wine or stock, and parsley, this easy fish dinner is perfect for weeknight meals or special occasions. Serve with pasta, rice, or vegetables for a restaurant-quality dish at home.

Ingredients

• 1 lb fresh flounder fillets, cut into 4-inch pieces
• Kosher salt and freshly cracked black pepper
• ½ cup all-purpose flour, plus 2 tablespoons (divided)
• 2 large eggs (use 3 if fillets are thin)
• 2 tablespoons grated Pecorino Romano cheese
• 3 tablespoons olive oil
• 6 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 ½ cups chicken or vegetable stock
• ¼ cup fresh lemon juice (from 1–2 lemons), plus more to taste
• 2 teaspoons chopped parsley, plus extra for garnish
• Fresh lemon slices, for serving (optional)

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Instructions

Prepare the Fish

1. Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.
2. Place flour in a shallow dish for dredging. In a separate shallow dish, whisk together the eggs and grated Pecorino Romano.

Cook the Flounder

1. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
2. Lightly dredge each fillet in flour, shaking off excess. Dip into the egg mixture, coating evenly.
3. Cook the fillets in batches if necessary, sautéing 2–3 minutes per side until golden brown and cooked through.
4. Transfer cooked fillets to a baking sheet and keep warm in a low oven while preparing the sauce.

Make the Lemon Butter Sauce

1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
2. Sprinkle in 2 tablespoons flour and cook 1–2 minutes, stirring constantly to form a roux.
3. Gradually whisk in the stock, bringing to a gentle simmer. Cook about 5 minutes until slightly thickened.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Whisk in the remaining 3 tablespoons butter until the sauce becomes glossy and smooth. Stir in chopped parsley.

Serve

1. Arrange the flounder on a serving platter.
2. Spoon the lemon butter sauce over the top.
3. Garnish with additional parsley and serve immediately with fresh lemon slices if desired.

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Tips

• Pat the fish dry to help the coating adhere properly.
• Cook in batches to avoid overcrowding the pan and ensure even browning.
• Whisk the butter in gradually for a silky, emulsified sauce.
• Taste and adjust lemon juice based on your preference for brightness.

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Variations and Substitutions

• Substitute sole or tilapia if flounder is unavailable.
• Use Parmesan instead of Pecorino Romano for a milder flavor.
• Replace chicken stock with seafood stock for deeper flavor.
• Add capers for a briny twist to the sauce.

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FAQs

Q: Can I make this dish ahead of time?
It’s best served fresh, but you can keep it warm in a low oven for up to 30 minutes before serving.

Q: How do I prevent the coating from falling off?
Make sure the fish is dry before dredging and avoid flipping too early while cooking.

Q: Can I make it gluten-free?
Yes, use a gluten-free flour blend for dredging and thickening the sauce.

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Serving Suggestions

• Serve with angel hair pasta or rice to soak up the lemon butter sauce.
• Pair with steamed asparagus, green beans, or sautéed spinach.
• Add crusty bread for dipping into the sauce.

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Why You’ll Love This Recipe

• Light, tender fish with a golden coating.
• Bright lemon butter sauce with balanced richness.
• Quick to prepare for weeknight dinners.
• Classic Italian-American flavors that feel elegant yet simple.