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The Best Flounder Francaise Recipe

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A simple yet flavorful Flounder Francaise, lightly breaded and fried, served with a bright lemon butter sauce.

Ingredients

Scale
  • 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)

Instructions

  1. Pat the flounder fillets dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
  2. Place the flour in a shallow dish for easy dredging. In a separate shallow dish, whisk together the eggs and grated Pecorino Romano cheese.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and bubbly.
  4. Lightly dredge each flounder fillet in flour, shaking off any excess before dipping it into the egg mixture, ensuring it’s fully coated.
  5. Carefully place the coated fillets into the hot skillet. Sauté them in batches if necessary, cooking for 2–3 minutes on each side until they are golden brown and just cooked through. Transfer the cooked fillets to a baking sheet and keep warm in a low oven.
  6. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the remaining 2 tablespoons of flour and cook for 1–2 minutes, continuously stirring to form a roux.
  7. Gradually whisk in the chicken or vegetable stock and bring it to a gentle simmer. Let it cook for about 5 minutes until it thickens slightly.
  8. Stir in the fresh lemon juice, seasoning with salt and pepper to taste. Then, whisk in the remaining 3 tablespoons of butter until the sauce is glossy and smooth. Mix in the chopped parsley.
  9. Arrange the flounder on a serving platter, generously spoon the lemon butter sauce over the top, and garnish with additional parsley. Serve immediately with fresh lemon slices on the side if desired.

Notes

Perfect for a weeknight dinner or special occasion. Pairs well with salads or risotto.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/best-flounder-francaise-recipe/

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