This recipe is called “Florentine Fish Fry.” Now, according to the experts, “Florentine Style” refers to a dish prepared “a la Florentine,” or in the style of Florence, the city in Italy. Usually, this means it contains spinach and a béchamel sauce with grated cheese (Mornay sauce). This recipe contains none of that. It’s basically breaded fish fillets, fried in butter and olive oil and sprinkled with a butter-lemon sauce. So, why it’s called Florentine Fish Fry, I have no idea. The recipe has been in my possession for years; and whoever I got it from, loved to cook with sage (another ingredient in the dish).  Forget the nomenclature. It’s a great lunch, brunch or dinner dish. With some crusty bead and a lightly chilled wine, it makes for a great meal anytime.

This dish will work with any white, firm-fleshed fillets  such as cod, tilapia, flounder, sole, halibut, catfish, haddock or grouper. I would not recommend it with salmon. It’s delicate flavor would be overwhelmed by the breading and the sauce.

FLORENTINE FISH FRY

Ingredients:

1 pound fresh fish fillets
3 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons freshly chopped shallots
Salt and black pepper to taste
2 eggs
2 tablespoons water
½ teaspoon ground sage
1 cup dry bread crumbs
¼ cup butter
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon ground sage

Instructions:

  1. Arrange fillets in a single layer in a shallow baking dish. Mix 3 tablespoons lemon juice, 3 tablespoons olive oil, shallots, salt and pepper. Pour over fillets. Cover and refrigerate for 1 hour, turning occasionally. You can also placed in a zip-lock bag and do the same.
  2. Beat eggs, water, salt and ½ teaspoon sage. Dip fillets into egg mixture then dredge in bread crumps.
  3. Heat 2 tablespoons of the butter and 2 tablespoons olive oil in a large skillet or frypan. Cook fillets unto golden on both sides, about 5 minutes.
  4. Remove fillets from pan. Stir in remaining butter and ¼ teaspoon sage. Pour over fillets and serve.
    Yield: 4 servings.