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Home > Recipes > Grouper Recipes > Grouper Française
4 medium sized fillets of your favorite white fish (grouper never disappoints)
3 Tbsp butter
3 Tbsp olive oil
2 Tbsp beurre manié (1 Tbsp soft butter, 1 Tbsp flour, well mixed)
3 eggs
1 Tbsp lemon juice
1 Tbsp white wine
1-1/2 cups flour
1 tsp salt
1-1/2 tsp pepper
1/8 tsp garlic powder
1 cup chicken stock
1/2 cup white wine (it's always Riesling at our house)
1/3 cup lemon juice
1/3 cup butter

Mix the dredge ingredients on a dinner plate and whisk the batter ingredients together in a wide bowl.
In a large skillet on medium-high heat, melt some of the butter in some of the oil.
Dredge the fillets in the flour mixture then dip in the batter until well coated and transfer immediately to the skillet. Gently cook the fish until white, turning once. Repeat with the rest of the fish. Set aside.
Add the sauce ingredients to the pan and reduce a little while whisking in the beurre manié. When sauce begins to thicken, return fish to pan and heat through for 2 minutes.
Serve with pasta (maybe rice?).

Notes: Put the pasta in boiling water about when you start to fry the fish. We had this with carrots and green beans. Don't get the pan too hot, this doesn't want to be too seared. We made it for 2 (half this recipe) with flounder (it's what we had).

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