Easy Fish Milanese
User Reviews
5
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Prep Time
55 mins
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Cook Time
5 mins
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Total Time
1 hr
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Servings
18 Fish Milanese
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Calories
179 kcal
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Course
Main Course
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Cuisine
South American
Easy Fish Milanese
Description
This recipe for Easy Fish Milanese uses 3 pounds of tilapia fillets seasoned thoroughly with a blend of parsley, granulated garlic, Adobo seasoning, oregano, and black pepper. The fish is first dredged in seasoned flour, then dipped in a beaten egg mixture with added rub seasoning, and finally coated in a mixture of panko and plain breadcrumbs also seasoned with the dry rub. It is deep fried in neutral oil such as peanut or sunflower oil until crisp.
The flavorful crust formed by the double breadcrumb coating and herbs provides a crunchy texture contrasted by the moist, tender fish inside. The seasoning blends provide savory and aromatic notes that enhance the mild flavor of the tilapia fillets.
Fish Milanese can be served as a main dish alongside vegetables or salads. It is designed for immediate serving but can be stored tightly covered in the refrigerator for up to two days. Reheating is best done in a preheated 400°F oven to keep the crust crisp. Prepared but uncooked breaded fish can also be made ahead, refrigerated, and fried later. Freezing cooked Fish Milanese is not recommended due to loss of crispness, but if necessary, it can be frozen briefly and reheated in the oven to restore some texture.
Ingredients
- 1,361 g tilapia fillets 3 lb
- 4 egg beaten, extra-large
- 250g ( about 4-¼ cups) panko breadcrumbs plain
- 250g (about 2-¼ cups) plain breadcrumbs
- 250g (2 cups) all-purpose flour
- 1.5 liter peanut or any neutral flavored frying oil, 6 cups
- 1.5 liter sunflower seed or any neutral flavored frying oil, 6 cups
- 1 tablespoon Goya Adobo con Pimienta or Goya Sazonador Total
- 2 tablespoons parsley dried
- 1 tablespoon oregano dried
- lime zest from 2 limes
- 1 tablespoon black pepper or adjust to taste, ground
- 1 tablespoon granulated garlic
Instructions
- In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, oregano, and 1 tablespoon ground black pepper, stir to combine. (Remove 3 tablespoons of the rub mixture: Set aside for later use). Blot excess moisture from fish and place them in a large bowl, add fish fillets, sprinkle the dry rub on both sides of the fish fillets, and set aside.
- In a large shallow dish, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside. In a wide dish deep, combine both bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside.
- In another large shallow dish combine, all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: Set aside. Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced fish fillets after breading.
- First, dredge fish fillet into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it's thoroughly coated.Turn to coat both sides.
- Patting on lightly to make sure the coating adheres to the fish. Transfer to the prepared baking sheet. Repeat this step with the remaining fish fillets. Once you finish breading all the fish, you will proceed to fry them. Turn to coat both sides.
- Using a large high-sided skillet, heat oil over medium-high heat until an instant-read thermometer reads 360°F. Working in batches, carefully drop 1 to 2 Fish Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side, until cooked through.
- Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 360 and 380 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer) Carefully remove with a slotted spoon and transfer the Fish Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 360 and 380 degrees F before frying the remaining fish fillets. Serve with potato salad , mashed potatoes, or sautéed vegetables.
Notes
- Store cooked Fish Milanese covered in the refrigerator for up to 2 days and reheat in a 400°F oven for 10-15 minutes to restore crispness.
- Prepared, breaded but uncooked fish fillets can be refrigerated up to 2 days before frying; keep covered tightly to prevent drying.
- Freezing cooked Fish Milanese is not recommended because the crispy crust will become soggy when thawed and reheated.
- If freezing is necessary, freeze cooked fish in a single layer until firm, then transfer to an airtight container for up to one month. Reheat in the oven to help maintain texture.
User Reviews
Overall Rating
5
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