Fried Fish Fillets Milanese Style, Fish on Friday

Fried Fish Fillets Milanese Style, Fish on Friday

Fried Fish Fillets Milanese Style, Fish on Friday.  It is Easter weekend,  my observing friends and followers who choose to consider Good Friday meatless, here is a recipe for a “fry-day fish fry”.  This recipe a classic Italian impanatura, a process where meat or vegetables are “dressed” in breadcrumbs and most often fried. The breadcrumb protective layer, along with flour and egg, seals the protein or vegetable so when cooked the inside remains soft and tender, the outer layer turns a crunchy golden brown.  For today’s fish dish I chose a San Pietro or St Peter’s Fish, it is a white, firm fleshed fish that can withstand the breading, frying process.  For some, San Pietro might not be available, ask your fish monger what fish fillets are available for this cooking technique.

The flour, egg and breadcrumbs

Frying in  olive oil and butter

The fish, crispy and golden Brown sprinkled with grains of sea salt

Fried Fish Fillets Milanese Style

Firm white fish fillets breaded and fried in the Milanese style dipped in flour, eggs, and breadcrumbs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author whatsmickeycooking

Ingredients

  • 2 lbs Fresh fish fillets firm white
  • 3 Eggs
  • 1 cup Flour, all purpose
  • 2-3 cups Breadcrumbs, unseasoned
  • Extra virgin olive oil or vegetable oil
  • 2 tbls Butter
  • Sea salt course ground

Instructions

  1. Cover a surface with either parchment paper or aluminum foil

  2. Using a shallow bowl, add eggs, beat with a fork to blend

  3. On the foil or parchment surface, make 3 zones, flour, egg and breadcrumbs

  4. Make sure that the fillets are dry, then, one at a time, dip in the flour, then the egg then the breadcrumbs...Note: this order is important! Set aside until you are ready to fry.

  5. In a large non stick frying pan, add oil until it reaches about 1-2" up the side of the pan, add the butter.

    Heat on a lively flame, until the oil and butter start to bubble, carefully add fish, do not crowd the pan.


  6. Cook until golden brown on each side, place on a serving platter lined with paper towel, sprinkle with course ground sea salt

    Serve Hot!

If you have followed my past posts here on the blog, you maybe have already tried my Chicken Milanese or the Fresh Fried Zucchini but this recipe is also worth a try especially for today.  Fried Fish Fillets Milanese Style, Fish on Friday.

Buon Appetito!

Mickey

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