Rachael's Fish Francese

by Rachael Ray 3:00 AM, April 19, 2018

Aired April 19, 2018

Serves 4

Rach’s lightly battered fish fillets get topped with a creamy white wine sauce.  


1 cup flour
1 teaspoon garlic powder
Salt and pepper
4 large eggs
1 lemon, zested and sliced
½ cup grated parmigiano-reggiano cheese
3 tablespoons extra-virgin olive oil (EVOO)
4 (6 to 8 ounce) sole or tilapia fillets

6 tablespoon butter
¼ cup white wine
Wondra flour, to thicken


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.


Chicken Francese

Fish in a Sack

Parmesan-Crusted Sole

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