Fish Milanese Recipe (2024)

As I prefer my meat or fish hot, in recipes such as these, I make the sauce first then the fish and towards the end of the fish cooking I warm up the sauce so that everything is hot when served.

In my experience, 1 ½ - 2 minutes per side is more than enough for flounder fillets. Also, I would use olive oil, or more butter, to make the sauce rather than more neutral oil.

Clee, in my humble opinion, the best and most fun part about cooking is that you can try anything you want! Salmon would be great. Thin fillets should only take a brief time to cook. I'm going to try this with cod, and since I have frisée in the fridge, switch that for the arugula. Try adding a smidge or more of anchovy for deeper flavor in the sauce.

5 minutes of saute/fry for a flounder fillet is too long. Overcooked flounder changes taste and texture to something that resembles grade school fish sticks. I agree with 1 1/2 - 2 minutes per side max.

If you like really crispy anything that you cook, I'll suggest using panko instead of bread crumbs. It will give you incredibly crispy fish, chicken cutlets, you name it. And, I've yet to make it soggy with the addition of the egg dip. I use plain panko but it also comes in a few flavors if you're so inclined.

a quick easy hack on this: coat the fish of your preference [mine is white, and in chunky cubes] in mayo [frying = binding breadcrumbs to the meat then oil to fry; mayo combines a binder - egg - and oil in one emulsion]. Lay it out in a pan and sprinkle w preferred flavors [garlic granules n dried dill 4 me], then cover with drifts of panko. Bake at 400 in countertop broiler/oven til done, 4-9 minutes, depending on the thickness and fish. crunchy outside, moist inside. Serve n slather w sauce...

I seasoned the fish with both salt and pepper before all the dipping. I did not add the oil to the sauce because I didn't want to dilute the butter flavour. I just used more butter. And I reduced some white wine before adding the lemon juice instead of using caper brine. It takes the edge off the lemon juice.It was delicious!And there's probably someone that is going to complain about not following the recipe, but cooks improvise. You can choose to follow the recipe as written, or not.

In the Midwest and South we do this with freshwater fish, bluegill being a personal favorite. But we do tend to add some cornmeal to the breading mix to give it a bit more of a crispy texture. And if you're my grandma, you fry it in bacon fat.

In my experience with fish (st Peter) and chicken, a little more oil and no butter, well heated, should get it crispier. And panko helps, too.

I followed the recipe exactly including the cooking time. My fish was not overdone, but for some reason it didn't get crispy. Nonetheless it was a delicious, light dinner. I'll try it again and experiment more with the cooking method to go for the crisp I was missing.

This was such a wonderful dish. Perfect with the arugula and avocado with that yummy sauce/vinaigrette. Highly recommend

I just did something like this with cod, old bay and matzoh meal. Came out great. Next time I’ll add the flour dredge before egg.

Followed the recipe to a t except I had post Passover matzoh meal instead of breadcrumbs. Absolutely fantastic

I agree, both with the cook time and the sauce modification. I used sole and canola. Fish was terrific, sauce not so much. One of my favorite NYTs recipes is Sea Scallops w/ Brown Butter...etc. https://cooking.nytimes.com/recipes/1012796-sea-scallops-with-brown-butter-capers-and-lemon. This is the sauce for this dish.

There is no way that 1 TB each of oil and butter will brown two pieces of fish this nicely. It simply requires more.

Great recipe!!! I didn’t have avocado but had some roasted mandarin orange slices left over so put on greens too!!

I really loved this recipe. I cook for myself mostly, but I made enough for two and it was easy to heat up the extra filet and sauce on day two. I prepped everything ahead of time, so it was simple and fast -- although it does use a lot of dishes, which is kind of funny for "cooking for one". I think it would be easy to do for guests as well, although it isn't quite as fancy as I usually do when I have people over. Just prep

Milanaise? Well, OK, I guess, but I've been making this for years thinking it was "Grenobloise". I usually use Fluke, easy to get here in southern New England. I learned it in the 1960s from Julia Child. I believe there's another NYT recipe for it under the French name. And "neutral oil" in the sauce? No, no, no!

I was just gifted an air fryer. Anyone tried this recipe using the device?

Instead of egg dip, I coat the fish in tartar sauce which combines egg and oil with the added bonus of the pickled seasonings. Didn't find the flavors interfered with the sauce.

Used Barramundi filets and tripled the amount of capers (I have a problem when it comes to capers, I admit), served on a bed of romaine. Results were excellent.

Someone recommended mayo as a binding agent and bake in ovenYes and yes!Also tossed the arugula with a little olive oil and lemon juice prior prior to assembling it allA keeper!!

Do I have to skin my salmon if using with fish Milanese?

Excellent! the panko crust was nice as was the brown butter. Only complaint was that the arugala/avocado needed some dressing. I added some vinaigrette. 2 min/side on the flounder was good.

Wonderful! I used saltine cracker crumbs instead, out of necessity. As some have noted, I did the sauce first and kept the warm. As to the cook time, totally depends on how thick your filet is.

So good! Added to my favorites. Seems finicky but is in fact quite easy with simple prep using ingredients commonly on hand. Definitely make the vinaigrette first. And more of it. I added a splash of white wine and reduced prior to adding the lemon juice. The avocado works very well with the other ingredients in the final presentation.

When not grilling, this is how I make swordfish. I cook it low and slow so the breading browns nicely and it cooks evenly. It's a delicious way to make swordfish!!!

Salting the flour, salt, and eggs as well as the fish seems a bit overdone to me. Why not refrain from all of that pre-salting and salt the fillets once the come out of the pan and are still hot. The Italians do it this way and so do I.

Used Dover sole and panko. Easy but slightly dish intensive. Not a problem for us guys. Next time I will make more of the vinaigrette and use half of it to toss with the arugula. Drizzling the vinaigrette over the arugula left some dry patches.

Nathan approves of the olives! Serve with arugula salad and a crusty bread