Fish milanesas

Name: Fish milanesas (Milanesas de pescado)
Cuisine: Argentine
Ingredients: vegetable oil, for deep-frying; sea salt and ground black pepper; sea salt and ground black pepper; lemon wedges, to garnish; 50 g/2 oz/½ cup plain (all-purpose) flour; 115 g/4 oz/2 cups dry white breadcrumbs; 2 eggs, lightly beaten; 15 ml/1 tbsp chopped fresh parsley; 4 fish fillets such as sea bass or bream, each weighing about 200 g/7 oz, boned and skinned; 4 fish fillets such as sea bass or bream, each weighing about 200 g/7 oz, boned and skinned; 4 fish fillets such as sea bass or bream, each weighing about 200 g/7 oz, boned and skinned; chips (fries) and seasonal vegetables, to serve; chips (fries) and seasonal vegetables, to serve

Milanesas de pescado

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Milanesas, deep-fried fillets, are an Argentinian favourite; traditionally a thin beef or veal steak, coated with herby breadcrumbs, then fried until crisp and golden. This fish version is especially popular at Easter, when many refrain from eating meat.

Ingredients

4 fish fillets such as sea bass or bream, each weighing about 200 g/7 oz, boned and skinned</

Americas
Argentina
Fish course
Pescatarian
Easter

Method

Pat the fish fillets dry on kitchen paper, then season on both sides with salt and pepper.
Place the flour and breadcrumbs on separate plates. Put the eggs and parsley in a shallow dish and lightly whisk together with a fork.