Fish Francese - Master Cookbook Recipe # 392

Name: Fish Francese - Master Cookbook Recipe # 392
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4 people
Cuisine: Southern
Ingredients: Fish Fillets (1/2-inch-thick, rinsed and patted dry); 1 1/2 sticks Salted Butter; 1 pint Sliced White Mushrooms; 2 Large Eggs, beaten; 1 1/2 cups Self-Rising Flour; 2 Lemons; Seasonings: Salt, Black Pepper, Onion Powder, and Roasted Garlic Powder (Badia brand recommended)

Fish Francese is a sophisticated yet simple Southern-inspired take on a classic restaurant favorite. By coating tender fish fillets in a seasoned egg wash and flour before pan-frying them to golden perfection, you create a delicate crust that beautifully captures the rich, savory flavors of the mushroom-infused butter. The dish is finished with a bright squeeze of fresh lemon, creating a local favorite that is just as delicious with fish as it is with chicken.

This is recipe #392 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

Fish Fillets (1/2-inch-thick, rinsed and patted dry)
1 1/2 sticks Salted Butter
1 pint Sliced White Mushrooms
2 Large Eggs, beaten
1 1/2 cups Self-Rising Flour
2 Lemons
Seasonings: Salt, Black Pepper, Onion Powder, and Roasted Garlic Powder (Badia brand recommended)

Instructions

Sauté the Mushrooms: In a saucepan, combine the butter and sliced mushrooms over medium heat. Sprinkle the mushrooms with salt, pepper, and onion powder. Cook on medium-low heat without a lid until the mushroom juices evaporate and only the butter remains. Keep the heat low to avoid burning the butter.
Season the Fish: Season your dry fish fillets with salt, pepper, garlic powder, and onion powder.
The Coating: Pour the beaten eggs over the seasoned fish, ensuring each piece is well-coated. Then, dredge the fish in the flour until evenly covered.
Fry: Fry the fillets for about 3 minutes per side until they reach a beautiful golden brown.
Assemble: Arrange the fried fish on a serving plate. Pour the hot mushrooms and butter sauce directly over the fish.
Garnish: Squeeze the juice of two lemons over the entire dish and garnish with lemon slices before serving.

Notes

Tammy’s Tips

This dish is a local favorite that many folks around here make with chicken, but we love it so much that we started making it with fish too! The real secret is in the mushrooms,be patient and let them cook down until all that liquid is gone. This leaves you with a concentrated mushroom butter that is absolutely heavenly. Just be sure to keep that heat on medium-low so your butter stays golden and sweet rather than becoming bitter from burning.