Rachael's Fish Francese | Recipe
In a shallow dish, add the flour and garlic powder; season with salt and pepper. In another shallow dish, season the eggs with salt, pepper, lemon zest, and parmigiano-reggiano, and beat until blended.
In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high. Dredge the fish in the flour, then coat in the egg. Working in batches, cook the fish until deep golden, 2 to 3 minutes per side.
In a separate pot, melt down butter, add white wine and lemon slices, and thicken with Wondra.
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnYmuFeX2%2Bn6CsoI%2Bbv6K6wp6qng%3D%3D
Artie Phelan
Update: 2024-05-23