Fried Fish in Lemon Butter Sauce - Fish Francese - Buttered Potatoes
Channel: Collard Valley Cooks
Date: 28/08/2020

Fried Fish in Lemon Butter Sauce - Fish Francese - Buttered Potatoes
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FISH  FRANCESE - Recipe is in our Vol. 4 Cookbook
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Ingredients
1 STICK BUTTER
1 PINT SLICED WHITE MUSHROOMS
SALT & PEPPER
ONION POWDER
FISH FILLETS (1/2-INCH-THICK)
ROASTED GARLIC POWDER (BADIA)
ONION POWDER
2 EGGS
1 1/2 CUPS SELF-RISING FLOUR
2 LEMONS
Place butter in saucepan with mushrooms on a medium heat. Sprinkle mushrooms with salt, pepper, and onion powder.
Cook on medium/low heat with lid off until juices turn from cloudy to clear. Do not cook high or butter will burn.
Rinse fish and pat dry with a paper towel. Salt and pepper fish- sprinkle with garlic powder and onion powder. Beat eggs- pour over fish to coat well. In shallow pan coat fish well with flour.
Fry fish 3 minutes per side until golden brown. Place fish on serving plate and pour hot mushrooms and butter on top.
Squeeze two lemons on top of fish and mushrooms. Garnish with lemon slices.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks! 


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