Flounder Fillets French Style Recipes

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

FLOUNDER FILLETS FRENCH STYLE

Steps:

• Place the fillets on a flat surface and sprinkle with salt and pepper.
• Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
• Spoon the flour onto a flat dish.
• Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
• Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
• Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
• Continue cooking the fish a few pieces at a time, adding more oil as necessary.
• Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

FLOUNDER FILLETS A LA MOUTARDE RECIPE

Steps:

• Start by taking the fish out of the refrigerator while you prep the ingredients and preheat the broiler.
• Before preheating the broiler, be sure to get the top oven rack into a position so the fish is about 3 to 4 inches from the broiler heat source. You don't want to be messing with the rack after it gets hot.
• In a medium sized bowl, mix the mayonnaise and mustard and stir in the parsley.
• Place the flounder fillets onto a baking sheet. I sprayed my baking sheet with a little oil first to prevent sticking.
• Brush the mayo/mustard mix evenly over the fillet(s) and place the pan under the broiler about 3 to 4 inches from the heat source.
• The recipe says to "broil for about 1 minute or until golden brown on top and the fish is just cooked through." Now maybe Craig Claiborne's flounder fillets were thinner than mine, but I found it took 2 to 3 minutes for them to be cooked through so keep a close watch on them when cooking.
• Serve with potatoes or rice, a favorite vegetable and don't forget to add the lemon wedges.

TARRAGON FLOUNDER

Steps:

• Place fillets in a greased 11x7-in. baking dish. Combine remaining ingredients; pour over fish. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Remove to a serving plate with a slotted spatula. Serve immediately.

FRENCH-STYLE FLOUNDER

Steps:

• I used an oven-safe multi-clad saute pan, about 12 inches across, and it worked perfectly. I'm sure a sheet pan would work as well. 1. rinse the fish and pat dry with paper towels 2. heat the oven to 350/375 3. pour a little olive oil in the pan 4. dust both sides of the fish with the sea salt/pepper/herbs if you have them 5. slice cherry tomatoes in half, drop them in 6. drop in olives, pits intact 7. dribble olive oil and a sprinkling of salt over the tomatoes 8. place in the oven until done to your liking - 15-20 minutes. It's best when it's just cooked through and very tender, but I accidentally left it in a bit longer and it was still delicious!