The Best Flounder Francaise Recipe
This family recipe for flounder Francaise is easy to master and turns out perfect every time. Flaky white fish fillets are dipped in a simple egg batter, pan fried until golden brown and finished with a silky lemon butter sauce that will have you licking your plate clean. It's a classic for a reason!
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What is Flounder Francaise?
Française, which translates to "in the French style," is a classic cooking technique where a protein is dredged in flour and egg, sautéed in a pan and finished with a lemon butter sauce. While the method is French in name, it's a staple of Italian-American cuisine, especially here in the Northeast where I'm from!
You Will Love this Fish Francaise Recipe
Flounder Francaise is my husband Chaser's all-time favorite meal. He requests it every year on his birthday and has since he was a teenager! While veal is usually his top pick, we often switch it up with chicken francaise, or flounder when it's in season.
Chaser's mom, Karen, makes the best francaise ever, and she taught me how to make it. Like most great home cooks, she doesn't measure a thing and just goes by feel, mood or what she has on hand. And yet somehow, it always turns out perfect!
Fluke, or flounder, is in season here in New Jersey from May through September, so we eat plenty of this light, delicate fish during the summer.
Just last week, our friends caught a big one and gifted us a few delicate flounder fillets, so naturally, flounder Française was on the menu!
I took Karen's wisdom and experience, tested it with exact measurements, and created a recipe you can easily follow! Even if it's your first time making it, I promise you'll have great results.
Want more easy flounder recipes? Try this simple baked Flounder Oreganata, this classic buttery Flounder Meunière or a bright, summery tropical Fluke Crudo.
Why This Recipe Works
- A quick, efficient method ensures perfectly cooked fish every time.
- The egg and pecorino dredge sticks beautifully and adds lots of flavor.
- A velvety, lemony sauce made with broth, lemon juice and butter adds richness without being heavy.
Flounder Francaise Recipe Ingredients
Flounder - Use fresh, wild-caught flounder or fluke whenever possible. The flesh should be translucent, odorless, and firm. Other good options include Dover sole, halibut, or turbot. Just make sure to select a sustainably sourced thin, flaky white fish.
Eggs + Pecorino Romano - Beat eggs with a bit of finely grated Pecorino for a salty, flavorful coating. This helps the dredge stick and adds great texture once pan-fried. You can also substitute parmesan cheese, but it will be milder and won't have the same sharp, salty punch.
Lemon Juice - Always go for freshly squeezed! Bottled juice just won't give the same bright flavor to the lemon butter sauce. We also like to serve a few lemon wedges on the side.
Chicken Broth - Use homemade or high-quality low-sodium broth to build the base of the velouté. It adds body and balances the tang of the lemon juice. You can substitute vegetable broth, bouillon or a mild fish stock in a pinch.
Garlic - This is optional, but I always add it. Karen says sometimes she does and sometimes she doesn't use garlic in the sauce, but I think it adds great flavor.
Olive Oil + Butter - A combination of butter and olive oil helps the fillets brown evenly while adding rich, toasty flavor. Use cold butter for whisking into the sauce at the end. This will ensure it emulsifies properly and doesn't break!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Shallow dish
- Paper towels
- Large skillet
- Fish spatula
- Measuring cup
- Whisk
- Baking sheet
- Tongs
How to Make Flounder Francaise
- Pat the flounder fillets dry with paper towels. Season both sides with salt and black pepper.
- In one shallow dish, add flour for dredging. In another, beat the eggs with grated Pecorino Romano.
Pro Tip: Set up your dredging station right next to the stove so you can easily transfer the fish directly from the egg wash to the pan without making a mess.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Dredge each fillet in flour, shake off the excess, then dip into the egg mixture to coat.
- Working in batches, sauté the fillets until golden brown on both sides and fully cooked, about 2-3 minutes per side depending on thickness.
- Transfer the cooked fillets to a baking sheet or casserole dish in a low heat oven to keep warm.
Pro Tip: Warm your holding dish in a low oven (175-200°F) to keep the fish warm without drying it out.
- In the same skillet, add the minced garlic and sauté over moderate heat until fragrant, about 30 seconds.
- Whisk in 2 tablespoons additional flour and cook 1-2 minutes to make a roux. Do not let it brown.
- Slowly pour in the chicken broth while whisking. Let it simmer until slightly thickened, about 5 minutes.
- Stir in lemon juice, season with salt and black pepper, and simmer gently.
- Whisk in the remaining 3 tablespoons of the butter until emulsified and glossy. Stir in the chopped parsley.
- Transfer the fish to a serving plate. Pour or spoon the lemony sauce over the top, garnish with fresh parsley or lemon slices and serve right away.
Pro Tip: Serve immediately. This dish is best hot and fresh!
Tips for Success
- Don't clean the pan before making the sauce, those browned bits add tons of flavor!
- This recipe makes plenty of sauce because we love it extra saucy!
- Don't brown the roux! Cook just enough to eliminate the raw flour taste.
- Whisk in cold butter at the end to help emulsify the sauce and make it silky.
- Use a fish spatula to keep those fragile fillets intact.
Fish Francaise Variations
- Add a splash of white wine along with the chicken broth for a brighter, more complex and acidic sauce.
- Swap Pecorino for Parmigiano Reggiano or another sharp parmesan cheese.
- Try the same method with chicken, veal, shrimp, lobster tails or scallops, just reduce the cooking time.
- Add capers, halved cherry tomatoes or herbs like thyme or tarragon for a twist.
What to Serve with Flounder Francaise
This flounder recipe is a classic addition to a Feast of the Seven Fishes celebration on Christmas Eve, which our family hosts every year. It's also ideal for special occasions like anniversaries, date nights and birthdays. My husband requests it every year for his birthday meal!
Serve with a few simple sides, like these crispy Roasted Potatoes with Onions, this silky smooth Parsnip and Celery Root Purée, this 5 minute Spinach with Butter and Parmesan or some easy Crispy Roasted Brussels Sprouts.
Storing Fish Francaise
This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, place the cooked fillets in a low oven (300°F) until warmed through, about 10-12 minutes.
Reheat the sauce separately over moderate heat, whisking in a tablespoon of cold butter or a splash of chicken broth if it looks too thick.
Avoid the microwave, it tends to overcook fish.
FAQs
Yes, just make sure it's completely thawed and well-dried with paper towels before cooking.
Make sure your fish is dry, and that you're dredging in flour first, then dipping into the egg mixture immediately before placing it in a hot pan (medium to medium-high heat).
Yes! You can omit the cheese and use a vegan butter in place of the butter. You can also make it pescatarian by using vegetable broth or fish stock in place of chicken stock.
If the pan is too hot when you whisk in the extra butter, the sauce may break. Keep the heat low, use cold butter and whisk constantly for best results.
This easy recipe works well with any thin, flaky white fish like flounder, fluke, Dover sole, halibut, or turbot. These types are ideal for cooking fish quickly in a skillet. Just be sure your fillets are similar in size and thickness so they cook evenly in about 3-4 minutes over medium high heat.
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Best Recipe for Flounder Francaise
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 3 if fillets are thin
- 2 tablespoons Pecorino Romano cheese grated
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1 ½ cups chicken stock or vegetable stock
- ¼ cup lemon juice from about 1-2 lemons, more to taste
- 2 teaspoons parsley chopped, plus more for garnish
- Fresh lemons for serving optional
Instructions
- Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.
- In one shallow dish, add some flour for dredging. In another, beat the eggs with the grated Pecorino Romano.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Dredge each fillet in flour, shake off the excess, then dip into the egg mixture to coat.
- Working in batches if needed, sauté the fish until golden brown on both sides and cooked through, about 2-3 minutes per side depending on thickness.
- Transfer the cooked fillets to a baking sheet or casserole dish in a low oven while you make the sauce.
- In the same skillet, add the minced garlic. Sauté until fragrant, about 30 seconds.
- Whisk in 2 tablespoons flour and cook for 1-2 minutes to make a roux.
- Slowly pour in the stock while whisking, then let simmer until slightly thickened, about 5 minutes.
- Add the lemon juice, then season with salt and pepper to taste.
- Whisk in the remaining 3 tablespoons butter until the sauce is glossy and emulsified, then stir in the parsley.
- Transfer the flounder to a serving plate. Pour the sauce over the flounder, sprinkle with more fresh parsley, and serve right away.
Notes
- Don't clean the pan before making the sauce, those browned bits add tons of flavor!
- This recipe makes plenty of sauce because we love it extra saucy!
- Don't brown the roux! Cook just enough to eliminate the raw flour taste.
- Whisk in cold butter at the end to help emulsify the sauce and make it silky.
- Use a fish spatula to keep those fragile fillets intact.
Outstanding!! Made it last night and thoroughly enjoyed it.
So glad you loved the recipe! Thanks for the review!! 😀
Wonderful, Wonderful!!!
So easy and simple!!!
Thank you,
XOXO XOXO
SO glad you loved the recipe, Rick! Thanks for leaving a review!