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Flounder Fillets Francaise

8 skinless boneless Fillets of Flounder
Salt & pepper
1 egg
2 Tbsp. water
1/2 cup flour
2 or Tbsp. oil
3 Tbsp. butter
1 Tbsp. lemon juice
1 Tbsp. finely chopped parsley

Sprinkle Fillets with salt and pepper. Break eggs into shallow dish. Add salt, pepper and water. Beat well to blend. Spoon flour into flat dish. Dip Fillets in flour. Shake off excess flour. Dip Fillets into egg mixture. Drain off excess. Heat oil in skillet. Add fish, a few pieces at a time, in single layer. Cook until golden brown. Turn carefully and cook on second side. Transfer to warm serving platter. Finish cooking rest of fish Fillets. Wipe skillet. Add butter and melt. Add lemon juice. Pour over fish. Sprinkle with parsley and serve.

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