Ingredients with Measurements:
- 4 fish fillets (tilapia, cod, or any white fish)
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of breadcrumbs
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1/2 cup of vegetable oil
- 1/2 cup of fresh lemon juice
- 1/4 cup of chopped fresh parsley
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- 3 shallow bowls
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the fish fillets with salt, black pepper, and paprika.
2. In a shallow bowl, add the flour and season with salt and black pepper.
3. In another shallow bowl, beat the eggs.
4. In a third shallow bowl, add the breadcrumbs.
5. Dip each fish fillet in the flour, then in the beaten eggs, and finally in the breadcrumbs, pressing the breadcrumbs gently to adhere to the fish.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the breaded fish fillets and cook for 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the fish fillets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
9. In a small bowl, whisk together the lemon juice, chopped parsley, minced garlic, salt, and pepper.
10. Serve the fish fillets with the lemon sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 17g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Lime juice can be used instead of lemon juice.
- Fresh cilantro can be used instead of parsley.
Variations:
- Milanesa de Pollo (chicken milanesa) can be made using the same breading and cooking method.
- The lemon sauce can be substituted with a tomato-based sauce or a garlic aioli.
Tips and tricks:
- Make sure the oil is hot before adding the fish fillets to ensure a crispy crust.
- Use tongs to flip the fish fillets to prevent the breading from falling off.
- Serve the fish fillets immediately to maintain their crispiness.
Storage instructions:
- The breaded fish fillets can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fish fillets on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish fillets on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Garlic mashed potatoes
Troubleshooting advice:
- If the breading falls off the fish fillets, make sure the oil is hot enough before adding the fish and use tongs to flip them gently.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Milanesa is a dish that originated in Italy and was brought to Argentina by Italian immigrants. It is a breaded and fried cutlet that is popular in many Latin American countries.
Flavor profiles:
- The crispy breading and mild flavor of the fish are complemented by the tangy and fresh lemon sauce.
Serving suggestions:
- Serve the Milanesa de Pescado with a side of rice pilaf and roasted vegetables for a complete meal.
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Region: Spanish