Ingredients with Measurements:
- 4 fillets of white fish (tilapia, cod, or haddock)
- 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
- 2 red bell peppers
- 1 onion
- 2 garlic cloves
- 1/2 cup of chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the fish fillets with salt, black pepper, and paprika.
3. In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
4. Coat each fish fillet in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.
5. Heat the vegetable oil in a frying pan over medium-high heat.
6. Fry the fish fillets for 2-3 minutes on each side until golden brown.
7. Transfer the fish fillets to a baking dish and bake for 10-15 minutes until fully cooked.
8. While the fish is baking, prepare the salsa de pimiento. Roast the red bell peppers in the oven until the skin is charred, then peel and remove the seeds.
9. In a blender or food processor, blend the roasted red bell peppers, onion, garlic, and chicken or vegetable broth until smooth.
10. Pour the salsa de pimiento into a saucepan and heat over medium heat until warm.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan: medium-high heat
- Oven: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 2g
Substitutions for ingredients:
- White fish: any firm white fish can be used
- Vegetable oil: can be substituted with canola oil or olive oil
- Red bell peppers: can be substituted with roasted tomatoes or canned roasted red peppers
Variations:
- Milanesa de Pollo con Salsa de Pimiento: substitute the fish fillets with chicken breast cutlets
- Milanesa de Tofu con Salsa de Pimiento: substitute the fish fillets with tofu slices
Tips and tricks:
- Make sure to pat dry the fish fillets before seasoning them to ensure the coating sticks well.
- Use a meat mallet to pound the fish fillets to an even thickness for even cooking.
- To make the breadcrumbs stick better, press them onto the fish fillets with your hands.
- To make the salsa de pimiento spicier, add a jalapeño pepper or red pepper flakes.
Storage instructions:
- Store the leftover fish and salsa de pimiento separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish, place it in a preheated oven at 350°F for 10-15 minutes until heated through.
- To reheat the salsa de pimiento, heat it in a saucepan over medium heat until warm.
Presentation ideas:
- Serve the milanesa de pescado on a bed of rice or with a side salad.
- Drizzle the salsa de pimiento over the fish fillets or serve it on the side.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced avocado
- Lime wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Mexican-style rice
- Grilled vegetables
Suggested side dishes:
- Green salad with avocado and cherry tomatoes
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the coating falls off the fish fillets while frying, make sure the oil is hot enough before adding the fish.
- If the salsa de pimiento is too thick, add more chicken or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
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 can be made with beef, chicken, or fish.
Flavor profiles:
- The milanesa de pescado is crispy on the outside and tender on the inside, with a mild flavor that pairs well with the tangy and slightly sweet salsa de pimiento.
Serving suggestions:
- Serve the milanesa de pescado with a side of rice and beans for a complete meal.
- Pair it with a crisp green salad and a glass of white wine for a light and refreshing dinner.
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Region: Spanish