Fish Francaise

• 2 lbs white fish, such as flounder (it should be about 6 filets)

• 2 eggs beaten

• 1/2 cup flour

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp pepper

• 1 cup white wine

• 1/2 cup lemon juice

• 1/2 cup chicken broth or water

• 4 garlic cloves, sliced

• 4 tbsp butter

• 3-4 tbsp olive oil

• Salt to taste

• 1 tbsp chopped parsley, fresh

1. Preheat oven to 350.

2. In a bowl (something that is more flat for the fish to fit) or plate, add flour and spices (minus salt) and mix. Reserve 2 tbsp for later.

3. In another bowl or plate, add eggs and beat.

4. Lay your fish out and sprinkle salt on both sides.

5. Dip each fish starting in the flour mixture then egg wash then on a separate plate to set aside.

6. Heat large pan on medium high and add olive oil. Make sure the oil is hot enough that when you place the fish in the pan, it sizzles.

7. Cook for 2-3 mins each side until golden brown.

8. Remove filet from pan and set on sheet pan. *you will have to make these in 2-3 batches

9. Once all filets are finished, place sheet pan in oven and cook for 5-10 mins or until internal temp reaches 145.

10. While fish is finishing in the oven, start to make your sauce.

11. Using the same pan, start to make your roux. *Make sure all oil is removed from pan before starting. You can also use another pan to make the sauce if need be.

12. On medium heat, add butter to melt.

13. Once melted, add reserved flour and mix. Continue to mix until thicken and slightly brown.

14. Add garlic and stir

15. Add white wine, lemon juice, chicken broth/water and continue to whisk. You sauce should be thickened and creamy. If it is too thick, add a little more chicken broth until desired consistency.

16. Add parsley and stir.

17. Once fish is cooked, remove from oven and top with sauce. Serve over noodles or rice.
    

Notes/Quick Tips:

• If you want a more lemon tart taste, use more lemon juice and less broth/water.

• This serves 6 people but you can cut in half if it’s too much. You can always make it and have leftovers although I am not a fan of leftover fish.

• This can be made with chicken as well. Just swap out the fish for chicken. The cook time will change. Cook until internal temp is 165. You also want to make sure your chicken fillets are thin.

• Any white fish will work- Cod, Sole, Tilapia etc.

• You can also add capers as well.