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Entries in Seafood Francaise (1)


Seafood Francaise

This has always been one of my favorite dishes, regardless of the type of fish, or even chicken that is used.  In Italian culture, its also known as Piccatta, with the elimination of the egg, and the addition of capers at the end.  Either way, I like it served with angel hair pasta.  

I thought this preparation quite daunting, until I realized that it was the same principal my mother taught to when frying eggplant.  The most important part of this recipe is to make sure the oil is hot enough before putting the fish in the pan.


2 lbs thin, white fish filets (or thinly pounded or sliced chicken breast cutlets)
½ lbs large shrimp, shelled, de-veined and butterflied (optional)
½ cup flour, seasoned with salt & pepper
2 eggs, slighted beaten, seasoned with salt & pepper
2 Tbs Olive Oil
2 cloves garlic, minced
½ cup chicken stock
¼ cup lemon juice
¼ cup white wine
2 Tbs unsalted butter

  • In a large, non-stick sauté pan, heat the olive oil.  (Before putting your fish into this oil, test with a little pinch of egg or flour.  If it starts to sizzle immediately, the oil is hot enough.  If it doesn’t, give the oil another minute or more and then test again.)
  • Dredge the fish in the seasoned flour and pat off the excess.  Dip into the egg mixture to cover and allow the excess to drip off.
  • Drop the fish, top side down, into the oil and sauté until you can lift up the filet and see that it is starting to turn golden.  Depending on what type of fish you are using, you may need two spatulas to flip the filets.
  • Flip to the other side and sauté until golden.   Remove to a warm platter and continue with the remaining filets
  • When all of the fish is cooked, add a bit more oil to the pan and sauté the minced garlic until it just finishes bubbling.  Don’t let it brown. 
  • Add the stock, lemon and white wine to the pan and bring to a boil, reducing slightly.  Add the butter and swirl into the sauce.

Serve the fish by itself, or over angel hair, and pour the sauce over it.  I also add grated parmesan cheese to the dish, but then I add parmesan cheese to almost anything.