Fish Milanese

I’ve been making Chicken Milanese (and occasionally Veal Milanese) at Kitchen 511 for decades but only recently tried my hand at Fish Milanese. What a delightful, fast-cooking summer dish. It all started at my favorite fish stand at the Nyack Farmers’ Market last week where I couldn’t resist the fresh flounder. I didn’t have a recipe in mind until I got home when it occurred to me—maybe because I had recently seen it on a menu somewhere? or a recipe had shown up on my Instagram feed?—that I should prepare it alla Milanese. It was a perfect meal on a warm July evening and will certainly be on repeat this summer.

Note: I had some leftovers (the fish guy always throws in a few extra ounces), so I served the flounder the following day as fish sandwiches with a homemade tartar sauce (recipe below), which I highly recommend. I added sliced red onion and tomatoes and lettuce to toasted brioche buns, slathered with the tartar sauce.

4 Servings

Ingredients for Fish Fillets

• ¼ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup plain bread crumbs (add more, if needed)

• Salt and black pepper

• Grated peel of 1 lemon (then slice lemon into wedges for serving)

• 4 (5- to 6-ounce) flounder fillets

• 4 tablespoons avocado oil

Preparation

1. Place flour, eggs and bread crumbs in three separate shallow bowls.

2. Season fish with salt & pepper and sprinkle grated lemon zest on both sides of each fillet.

3. 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. Cover and place in fridge until you’re ready to cook.

4. In a 12-inch nonstick skillet, add 2 tbsps. of the oil over medium heat. Once hot, add 2 fillets and cook until golden underneath, about 2 minutes (possibly less). Flip fish and cook until golden on the second side and cooked through, about 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 2 tbsps. of oil and the remaining fish.

5. Divide the fish, add fresh lemon juice and serve with salad, either on top of or next to the fish.

Ingredients for Salad

• 1/4 of a small red onion, thinly sliced

• 3 tablespoons olive oil

• 1 tablespoon Balsamic vinegar

• Salt and freshly cracked pepper to taste

• 1 (5-ounce) package baby arugula or mixed lettuce

• 12 cherry tomatoes, sliced in half

• 5-6 freshly torn basil leaves

Preparation

1. Add onion, olive oil, vinegar, salt and pepper to salad bowl, mix well and set aside.

2. Once fish is cooked and ready to be served, add lettuce, tomatoes and basil to bowl, mix well and serve with fish.

Ingredients for Tartar Sauce (for fish sandwich)

• ½ cup mayonnaise

• ½ cup finely chopped cornichons

• 2 tablespoons finely chopped shallots

• 2 teaspoons capers, finely chopped

• 1 teaspoon fresh lemon juice

• ½ teaspoon Dijon mustard

• 1 tablespoon finely chopped fresh dill

Preparation

1. In a small bowl, stir together all ingredients. Serve immediately or store in fridge for up to one week.