Flounder Francaise

Light, tasty, lemony.....what more could you ask for?  Oh yeah.....easy!  Yup this dish is all that!  And let's not forget quick!  I have served this on pasta, rice and with a side of mashed potato.  (Believe it or not the sauce works well with garlic mashed potatoes!)  To make this dish you will need:
1/2 cup egg beaters or 2 eggs beaten
1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder 

1/8 teaspoon paprika

1/8 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

1 to 1 1/2 pounds of flounder fillets

 

1.)  Put the eggs or egg beaters in a shallow bowl.   In a quart size plastic bag add the flour, the salt, onion powder, garlic powder, paprika and black pepper.  Squish this together to combine.

2.)  Heat a large skillet.  Melt the butter and the olive oil.  It needs to be very very hot.

3.)  Once at a time dip the flounder fillets in the flour mixture.  Then dip them in the egg mixture.  Put them in the pan.  The egg should sizzle.  If it doesn't the pan isn't hot enough.  Do not discard the flour mixture.

4.)  They should fry in 3 to 4 minutes per side.  Do fry them in batches to not crowd the pan.  Once down, move them to a warm place while you make the sauce.

 

Sauce

4 tablespoons butter

1/4 cup white wine

2/3 cup water

1/4 cup lemon juice

1/2 teaspoon parsley (optional)

lemon slices  (optional)

1.)  Remove any remaining oil from the skillet.  Add the butter and melt down.  Next add the leftover flour mixture and whisk until smooth.   Add the remaining ingredients, stirring constantly until smooth.  Bring to a simmer for 5 minutes.

2.)  To serve, place a fillet on a platter and top with a spoonful or two of the sauce.