Red Snapper Francaise

When I think of Francaise, I immediately think to chicken or flounder since that’s what I generally see in restaurants.  It is basically a piece of thin protein that is dredged in flour and cooked in a lemon and butter white wine sauce.  But I had red snapper in the fridge, and it just felt right to use it for this purpose.  Add in that it’s quick, easy, and light, and you’ve got a perfect summer dish!

We served this with pasta cooked in the same method as our Swiss Chard and Yellow Squash Angel Hair recipe, but swapping the veggies for cherry tomatoes and spinach. However, this would work well with mashed or whipped potatoes too!

Time: 20 Minutes


  • Red snapper (Or other flaky white fish fillet like haddock, cod, flounder, or even tilapia)…skin on or off is your call.
  • Egg
  • Flour
  • White wine
  • Lemon juice (or juice from a fresh lemon)


  • Melt some butter in a heavy bottomed pan.
  • Crack and whisk an egg in a bowl, and pour some flour into a separate bowl (you don’t need much flour)
  • Cut your fillets into the size you desire, and then (one at a time), egg wash them, and dip them in the flour to coat.
  • When your butter is hot, and your fish are floured, place them in your pan for about 3 minutes.
  • If using fresh lemon, while the fish starts cooking, juice about half of it, and set aside. (Keep the rest of the lemon for garnish)
  • After your first fish time is up, they should be easy to flip and golden brown.  Give them a flip, and let them get a quick sear on the other side.
  • Melt a little more butter in the pan, and then turn your burner off, add your wine and lemon juice, turn your burner back on, and let the fish braise.
  • As the sauce reduces, it will thicken a bit.  When it starts to do this, flip the fish once more to fully immerse it in its saucy goodness.
  • Remove your fish from the pan, and plate them.  Finish by pouring your excess sauce atop your fish!
  • Devour, and enjoy!


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