Fish fillet "alla Milanese" with zucchini carpaccio
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 680, total fat 40 G., saturated fats 6 G., proteins 29 G., carbohydrates 52 G., fiber 4 G., cholesterol 169 mg, sodium 944 mg, sugar 5 G.
Calories 680, total fat 40 G., saturated fats 6 G., proteins 29 G., carbohydrates 52 G., fiber 4 G., cholesterol 169 mg, sodium 944 mg, sugar 5 G.
Milanese fish, or Milanese style, is pan-fried flounder with a crispy, golden crust. To achieve this, the flounder fillet is double-breaded, first coating the fish in flour, then dipping it in egg, and then coating it again in breadcrumbs. For a super-crispy crust, use Japanese panko breadcrumbs. They are fluffier, coarser, and absorb less fat. Serve this delicious fried fish with a salad of thinly sliced fresh zucchini, dressed with wine vinegar and vegetable oil, and drizzled with a fermented milk dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 flounder fillets (about 0.7 kg)
- 1 cup flour
- 2 large eggs, beaten
- 2 tbsp. panko breadcrumbs
- 0.5 cup mayonnaise
- 3 tbsp. sour milk or kefir
- Juice of half a lemon + wedges for serving
- 3 green onions, thinly sliced (reserve the green part for serving)
- 1 large zucchini
- 1 large zucchini
- 2 tablespoons white wine or champagne vinegar
- 2 tbsp vegetable oil + extra for frying
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Cooking the dish according to the recipe:
- Sprinkle the fish with salt and black pepper. Place the flour, beaten eggs, and panko on separate shallow plates. Dredge the fish first in the flour, then in the egg, letting any excess drip off, and then roll in the breadcrumbs. Transfer to a plate.
- Prepare the dressingIn a small bowl, combine mayonnaise, sour milk, lemon juice, green onions, and a pinch of salt. Refrigerate until ready to serve.
- Trim the ends of the zucchini and squash and cut them in half crosswise. Using a mandoline or vegetable peeler, slice them into thin, lengthwise slices. Combine in a large bowl with vinegar and vegetable oil, season with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the fish and cook, swirling the pan occasionally, until browned around the edges, 3-4 minutes. Carefully flip and cook until browned on the other side, 2-3 minutes. Transfer to a rack set on a baking sheet and season with salt.
- Spread the fried fish evenly and vegetable carpaccio Place on plates. Drizzle with dressing and sprinkle with green onions. Serve with lemon wedges.
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