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What I love about this recipe is that our community gave me the idea.  My wife had taken some Cod out of the freezer and I put a question out to my FB foodie friends – I have cod in the fridge and need some ideas?  I received many great ideas.  I did not even know what Francese style was so I looked it up.  It was something different that seemed like a good idea.
Francese style is adding a simple batter to the fish of flour and eggs. Â Then finishing by essentially braising with lemon, wine and chicken stock. Â The preparation makes for a crisp exterior and a tender middle.
Ingredients (adapted from Fat Secret):
- 3 tbsp lemon juice
- 1/4 cup flour
- 2 eggs, beaten
- 2 tbsp butter
- 6 oz chicken stock
- 2 tbsp parsley
- 2 oz white wine
- 3 pieces of cod
Directions
- Heat olive oil on medium high heat. Season filets with salt & pepper (I forgot this step). Dust filets in flour and shake off excess. Dip in beaten egg.
- Saute in hot oil until golden on one side, turn and cook a few more minutes.
Drain on rack and pour out the additional oil in the pan.
- Put fish back in pan, pour in the lemon juice and the wine and reduce for 2 minutes. Add chicken stock, butter & parsley.
- Bring to a boil then reduce heat and cook for five minutes until the fish is cooked and flavored by the liquid.  Enjoy!
Sounds delicious! Definitely will have to give this a try, never heard of francese either, thanks for sharing!
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Happy Valley Chow