Fish Milanese Recipes

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate.
• Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.
• Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper.
• Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes. Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt.
• Divide the fish and vegetables among plates. Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges.

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

Steps:

• Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.
• Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.
• Do Ahead
• Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.
• Fish and Assembly
• Process panko in a food processor until very finely ground (it will only take 45-60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
• Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.
• Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°F-365°F (Don't let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.
• Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.
• Serve fish with cucumber ceviche and lime wedges.

Steps:

• For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
• Pour marinade into 13x9-insch glass baking dish.
• Rinse fish; pat dry w/paper towels.
• Place fish in baking dish; spoon marinade over fish to coat thoroughly.
• Marinate, covered in fridge for 1hr.
• ,turning fish over occasionally.
• Combine and mix eggs and milk in shallow bowl.
• Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
• Press crumbs firmly onto fish.
• Refrigerate coated fish for 15 mins.
• Heat 2 tbsps.
• butter and remaining 2tbsps.
• oil in skillet over med.
• heat until melted and bubbly, then add fish.
• Cook to 2-3mins.
• per side until fish flakes easily w/a fork and topping is light brown.
• Remove to heated serving plate.
• Melt remaining 1/4cup butter in pan over med.
• heat.
• Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
• Immediately take off heat and pour the mixture over the fish fillets.
• Garnish w/lemon slices.
• NOTE: Cooking and preparation times do not include marination time taken.

Steps:

• 1. Make sure there is no bones in the fish filets 2. Dredge the fillets in flour then place in a shallow pan and pour the eggs over the fish. 3. Then dredge in the breadcrumbs. 4. Cover and refrigerate until ready for cooking. 5. Remove and pat dry. 6. Heat the butter or oil over medium heat, in a large skillet. 7. Add the breaded fish and cook for 3-4 minutes on each side, until golden. Sprinkle with the fresh parsley and salt. 8. Garnish on plates with lemon. ** Note: the panko crumbs are pretty coarse, so pulsing some of them in a food processor or crumbling them in your hands will help them adhere to the egg batter easier. Try and play with mixing the panko or your favorite store-bought crumbs for some interesting breading variations. Like panko and ground almonds, or panko and coconut.

Steps:

• Remove skin from fillets.
• Remove bones.
• Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
• Add fillets, spoon mixture over fillets to coat thoroughly.
• Allow fillets to marinate 1 hour, turning them occasionally.
• Remove fillets from marinate.
• Coat lightly with flour.
• Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
• Heat extra oil and butter in large frying pan.
• Add fillets, cook gently on both sides until golden brown.
• Allow approximately 3 minutes on each side.
• Drain.
• Melt extra butter in separate pan, add crushed garlic.
• Cook until butter turns light golden brown, add parsley.
• Pour browned butter over fillets.

Steps:

• Whisk 1/3 cup of the oil, lemon juice, salt and pepper in a small bowl. Stir in onion. Transfer marinade to a non-corrosive baking dish. Place fish in marinade, cover, and refrigerate for 1 hour.
• Whisk eggs and milk in a bowl. Spread bread crumbs and flour on separate plates. Dip fish first in flour, then in egg mixture, then in bread crumbs.
• Heat 2 Tbsp. of the butter and remaining 2 Tbsp. oil in a large skillet over medium heat. Add fish. Cook, turning once after 2-3 minutes until golden brown, depending on thickness. Transfer fish to a warm serving plate. Cover.
• Melt remaining butter in skillet. Add garlic. Cook and stir until butter turns light brown. Pour browned butter over fish. Serve at once.
• Note: I always serve my fish with lemon wedges and have Old Bay Seasoning on hand for those who enjoy it.