Fish Milanese with Marinated Zucchini and Yellow Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 sole or flounder fillets (about 1 1/2 pounds)
1 cup all purpose flour
2 large eggs beaten
2 cups Panko bread crumbs
Dressing:
1/2 cup mayonnaise
3 tbs buttermilk
3 scallions thinly sliced (greens reserved for topping)
1 large zucchini
1 large yellow squash (or any other summer squash)
1/2 cider vinegar
4 tbs sugar
1 tbs vegetable oil
salt and pepper to taste
This needs to chill for 4 + hours.
Juice of 1/2 lemon , plus wedges for serving
1/2 cup of Parmesan and Asiago grated cheese blended together
1/2 tsp cumin
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Directions: |
Directions:1. Season the fish with salt and pepper. Put the flour ,eggs and panko in separate 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.
2. Make the dressing. Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.
3. Trim the ends of the zucchini and the yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandolin slicer or vegetable peeler. Toss in a large bowl with the vinegar, sugar and vegetable oil, season with salt and pepper. Chill at least 4 hours or overnight.
4. 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 5 minutes. Carefully flip and fry until browned on the other side 3 to 5 minutes.
Transfer to a rack set on a baking sheet and season with salt
5. Divide the fish and vegetables among plates. Top the fish with the dressing, sprinkle with the scallion greens. Serve with lemon wedges.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: A milanesa consists of a thin slice of beef, fish, chicken, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic).
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