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Flounder Francaise

Batter:
2 eggs
6 ounces Parmesan cheese
Pinch parsley
8 ounces milk

Combine all ingredients and mix well.

Sweet Lemon Sauce:
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar

In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.

4 (6-ounce) flounder fillets
12 (16/20 count) shrimp, cleaned and deveined
Butter, to taste
Lemon juice, to taste
White wine, to taste

Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.