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Fish Francaise


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Fish Francaise


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Fish Francaise

This is easy and delicious, everyone including all my three kids gobbled it up. I have also tried this recipe with tofu with great results.


  • Prep Time : 15 min
  • Ready Time : 15 min


4-6 Servings


  • 1 pound white fish fillets, such as flounder
  • 3 large eggs
  • 2 tablespoons milk
  • 3/4 cup all purpose flour
  • 1/4 cup corn starch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder (optional)
  • 2 to 3 tablespoons oil
  • 1/4 cup white wine
  • 1 lemon
  • 2 tablespoons chopped fresh parsley


Rinse the fish and pat dry.

Beat the eggs with 2 tablespoons milk in a large bowl to blend. Mix the flour with the cornstarch, salt and pepper in a shallow pie plate. Place the fish in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet’s. Add the remaining tablespoon of oil, if needed.

Add the lemon juice and wine in the skillet and let it boil until reduced about half.  Place the fish back in the sauce and sprinkle parsley over top.  Turn to coat and serve hot.

Optionally you can add capers and/or artichoke hearts to the pan with the fish for a little more depth.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Fish Francaise

  1. This sounds really good. I’m just wondering, would this work if baked?

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