Fish Milanese Recipes

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FLOUNDER MILANESE



Flounder Milanese image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

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.

FISH MILANESE WITH CUCUMBER CEVICHE



Fish Milanese with Cucumber Ceviche image

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.

Categories     Bon Appétit     Fish     Lime Juice     Breadcrumbs     Cilantro     Ginger     Cucumber     Fennel     Onion     Chile Pepper     Dinner     Fry

Yield 4 servings

Number Of Ingredients 15

Cilantro oil:
4 cups cilantro
1 1-inch piece ginger, peeled, finely grated
1/2 cup neutral oil (such as sunflower or canola)
3 tablespoons fresh lime juice
Fish and assembly:
4 cups panko (Japanese breadcrumbs)
4 large egg yolks
2 cups buttermilk
1 cup cornstarch
4 skinless, boneless gray sole or flounder fillets (about 1 1/2 pounds total)
3 medium Persian cucumbers, cut into small pieces
1 medium fennel bulb, cut into small pieces
1/2 small red onion, very thinly sliced
1/2 serrano chile, thinly sliced

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.

FLUKE MILANESE WITH SPINACH



Fluke Milanese with Spinach image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 23

2 large eggs
2 cups panko, toasted
2 tablespoons grated Parmesan
Four 7- to 8-ounce skinless fluke or other flatfish fillets
Kosher salt
2 tablespoons canola oil
2 medium shallots, minced
4 tablespoons unsalted butter
1/4 cup dry vermouth
Juice of 1/2 lemon
Flaky sea salt, such as Maldon, for serving
1 tablespoon drained capers plus 1 tablespoon caper brine
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon hot sauce
12 sprigs fresh flat-leaf parsley, coarsely chopped (stems and all)
4 stems fresh tarragon, coarsely chopped (stems and all)
2 oil-packed anchovy fillets, coarsely chopped, plus 1 tablespoon anchovy oil
1 large lemon, zested, peeled and cut into supremes (segments cut free from the pith), membranes juiced (see Cook's Note)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
4 cups spinach leaves
Kosher salt

Steps:

  • For the fluke Milanese: Line a baking sheet with parchment. Whisk the eggs in a shallow dish. Mix together the panko and Parmesan in a separate shallow dish.
  • Sprinkle the fluke fillets on both sides with salt, and working in batches, dip each thoroughly in the eggs and then thoroughly in the breadcrumbs. Carefully place the coated fish fillets in a single layer on the prepared baking sheet and refrigerate until ready to cook.
  • For the salsa verde: Whisk together the capers, caper brine, olive oil, honey, hot sauce, parsley, tarragon, anchovies, anchovy oil, lemon zest, lemon supremes and juice in a medium bowl. Taste for seasoning, then set aside.
  • Finish the fish: Heat the canola oil in a large skillet over medium heat until it starts to smoke lightly. Add the fish in a single layer and cook on the first side until golden brown, 2 to 3 minutes. Using a metal fish spatula, gently flip the fillets and cook until firm to the touch, an additional 2 to 3 minutes. Remove to a paper towel-lined plate to drain slightly. Season again with salt.
  • Pour out all but 1 tablespoon of the oil from the fish skillet. Add the shallots and a pinch of salt and cook until they become translucent and tender, 3 to 5 minutes. Turn the heat to low and add the vermouth and 1 tablespoon butter and continue cooking, 1 to 2 minutes. Add the remaining 3 tablespoons butter and lemon juice, season with salt and stir until the butter is completely melted, about 1 minute, then remove from the heat.
  • For the spinach: Add 1/4 cup water and 1 tablespoon butter to a medium skillet over medium-high heat. Simmer until slightly reduced and glaze-like, about 3 minutes. Add the spinach with a pinch of salt and lightly wilt, 2 to 3 minutes.
  • Place a spoonful of the spinach on the center of each of two plates and spoon the shallot sauce around it. Place the fish on top of the spinach on an angle and top with a drizzle of shallot sauce and salsa verde. Finish with a sprinkle of flaky sea salt.

FISH MILANESE WITH SUMMER SQUASH



Fish Milanese with Summer Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 sole or flounder fillets (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko
1/2 cup mayonnaise
3 tablespoons buttermilk
Juice of 1/2 lemon, plus wedges for serving
3 scallions, thinly sliced (greens reserved for topping)
1 large zucchini
1 large yellow squash
2 tablespoons white wine vinegar or champagne vinegar
2 tablespoons vegetable oil, plus more for frying

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.

Nutrition Facts : Calories 680, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 169 milligrams, Sodium 944 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 29 grams, Sugar 5 grams

TILAPIA MILANESE



Tilapia Milanese image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
5 to 6 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
6 cups baby arugula

Steps:

  • Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

Nutrition Facts : Calories 526, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 192 milligrams, Sodium 451 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 44 grams

FISH MILANESE



Fish Milanese image

This is perfect served with steamed vegetables or rice, or if your feeling cheeky a plate of hot chips

Provided by Perfect Pixie

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 15

4 fish fillets
1 small onion
2 tablespoons lemon juice
1/2 cup oil
salt
pepper
flour
2 eggs
1 tablespoon milk
packaged dry breadcrumbs
1 tablespoon oil, extra
60 g butter
60 g butter, extra
1 garlic clove
2 teaspoons parsley, chopped

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.

Nutrition Facts : Calories 723.5, Fat 59, SaturatedFat 20.5, Cholesterol 269.4, Sodium 350.1, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 44.9

FISH ALLA MILANESE



Fish alla Milanese image

Again from my favorite Italian cookbook, this is a restaurant quality dish, and quite simple to make. Do give it one try, and you'll surely be addicted!

Provided by Fandoos

Categories     European

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

1/3 cup olive oil, divided,plus
2 tablespoons olive oil, divided
2 tablespoons lemon juice
1/2 teaspoon salt
1 dash pepper
1 small onion, finely chopped
1 lb flounder or 1 lb haddock fillet (4-8 pieces)
2 eggs
1 tablespoon milk
1/2 cup all-purpose flour
3/4 cup dry breadcrumbs
5 tablespoons butter or 5 tablespoons margarine, divided
1 clove garlic, minced
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 847.9, Fat 59.1, SaturatedFat 18.6, Cholesterol 265.2, Sodium 895.9, Carbohydrate 39.5, Fiber 2.2, Sugar 3.3, Protein 39.2

FISH MILANESE



Fish Milanese image

This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and black pepper
1/2 teaspoon dried oregano
4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets)
6 tablespoons unsalted butter
5 tablespoons neutral oil, such as safflower or canola
2 tablespoons minced shallot
1/4 teaspoon minced garlic
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
1 tablespoon capers, plus 1 tablespoon caper brine
1 (5-ounce) package baby arugula
1 avocado, halved, pitted, peeled and cut into wedges (optional)

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.

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