Fish Milanese Recipe
I love this Fish Milanese recipe for it provides me such rave comments every single time I cook it. Served as Main Dish the Fish Milanese comes from Italian culinary art. Fish is the primary ingredient in Fish Milanese. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1/3 cup (80 ml) plus 2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
1/2 teaspoon (2 ml) salt
Pinch pepper
1 small onion, finely chopped
1 pound (450 g) flounder or haddock fillets (4 to 8 pieces)
2 large eggs
1 tablespoon (15 ml) milk
3/4 cup (180 ml) fine dry unseasoned breadcrumbs
1/2 cup (125 ml) all-purpose flour
1/4 cup (60 ml) plus 2 tablespoons (30 ml) butter
1 small clove garlic, minced
1 tablespoon (15 ml) chopped fresh parsley
Lemon wedges
Directions
Whisk 1/3 cup (80 mL) of the oil, the lemon juice, salt and pepper in small bowl; stir in onion.
Transfer marinade to noncorrosive baking dish.
Rinse fish; pat dry with paper towels.
Place fish in marinade in baking dish; spoon marinade over fish to coat thoroughly.
Refrigerate covered, turning fish over occasionally, 1 hour.
Whisk eggs and milk in shallow bowl.
Spread bread crumbs on plate.
Spread flour on waxed paper or on plate.
Remove fish from marinade; pat dry with paper towels.
Discard marinade.
Dip fish to coat both sides evenly, first in flour, then in eggs, then in breadcrumbs.
Press crumb coating firmly onto fish.
Place on waxed paper; refrigerate 15 minutes.
Heat 2 tablespoons (30 mL) of the butter and remaining 2 tablespoons (30 mL) oil in large skillet over medium heat.
When foam subsides, add fish.
Cook, turning once, until fish is golden brown and cooked through, 2 to 3 minutes per side.
Remove to plate.
Melt remaining 1/4 cup (60 mL) butter in medium skillet over medium heat.
Add garlic.
Cook until butter turns light brown, 1 to 2 minutes; stir in parsley.
Pour browned butter over fish.
Transfer marinade to noncorrosive baking dish.
Rinse fish; pat dry with paper towels.
Place fish in marinade in baking dish; spoon marinade over fish to coat thoroughly.
Refrigerate covered, turning fish over occasionally, 1 hour.
Whisk eggs and milk in shallow bowl.
Spread bread crumbs on plate.
Spread flour on waxed paper or on plate.
Remove fish from marinade; pat dry with paper towels.
Discard marinade.
Dip fish to coat both sides evenly, first in flour, then in eggs, then in breadcrumbs.
Press crumb coating firmly onto fish.
Place on waxed paper; refrigerate 15 minutes.
Heat 2 tablespoons (30 mL) of the butter and remaining 2 tablespoons (30 mL) oil in large skillet over medium heat.
When foam subsides, add fish.
Cook, turning once, until fish is golden brown and cooked through, 2 to 3 minutes per side.
Remove to plate.
Melt remaining 1/4 cup (60 mL) butter in medium skillet over medium heat.
Add garlic.
Cook until butter turns light brown, 1 to 2 minutes; stir in parsley.
Pour browned butter over fish.
