This fish recipe is cooked in the style of Milan with a crisp crumb coating, the tangy taste of lemon and a simple browned-butter sauce.
I use my own breadcrumbs most of the time, but there are some recipes that work well with Panko. Panko are Japanese breadcrumbs.
What makes them unique is the processing. The bread is processed in such a way that the Panko looks like flakes rather than crumbs.
The larger surface area results in a crispier coating because the oil doesn’t soak into it as readily as it does with regular crumbs.
I like the fact that Panko, by itself has virtually no flavor, making it quite versatile in recipes. You can find it in Asian markets and most grocery stores. Crushed saltine crackers would be a good substitution.
- 4 fish fillets
- 1 small onion, finely chopped
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and pepper
- Flour (for dredging)
- 1-2 eggs (for dipping)
- 1 tablespoon milk
- Panko breadcrumbs
- Olive oil for frying
- Butter for frying
- 4 tablespoons butter
- 1 garlic clove, crushed
- 1 tablespoon Italian parsley, chopped
- In a small bowl, combine the onion, lemon juice and olive oil.
- Salt and pepper the fish, place on a large plate and spoon the lemon mixture over the fish.
- Let fish marinate for one hour.
- In a bowl (large enough to hold a piece of the fish) beat the egg(s) with the milk. Start with one egg plus the milk, if you need more, (because you have more fish) use another egg plus 1 tablespoon of milk).
- In a separate bowl, add flour and in the third bowl place the breadcrumbs.
- Remove the fish from the marinade, (one piece at a time) dredge lightly in the flour, then the egg mixture, and finally the breadcrumbs, pressing crumbs on firmly.
- In a large saute pan, heat equal amounts of olive oil and butter, add fish and cook until golden brown on both sides.
- In a separate saucepan, melt the butter and garlic. Cook until the butter turns light golden brown, (careful not to let it burn) add parsley.
- To serve, pour browned-butter sauce over the fillets.