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Milanesa de Pescado

Serves 4 Entree dairy-free, seafood, Fish, Lent

Milanesa de Pescado

Milanesa de Pescado is a beloved adaptation of the classic Argentine milanesa, swapping the traditional beef for tender fish, often merluza. This dish finds its place at family tables across the country, especially during Lent or on Fridays when meat is typically set aside. It's a clever way to introduce fish to children who might otherwise turn their noses up at a plain fillet.

Golden and crisp on the outside, with a juicy, flaky interior, each bite of Milanesa de Pescado is a delightful contrast of textures. The breadcrumbs provide a satisfying crunch that gives way to the subtle flavor of the fish, enhanced by a squeeze of fresh lemon. It's a dish that stands proudly on its own, needing little more than a simple salad for a complete meal.

Ingredients

  • 4white fish fillets
  • 2eggs
  • 120 g (4 oz)breadcrumbs
  • for fryingoil
  • to tastesalt
  • lemon — to serve

Method

  1. Start by seasoning the 4 white fish fillets with salt on both sides. This step enhances the natural flavor of the fish and prepares it for the coating process.
  2. Crack the 2 eggs into a shallow bowl and beat them until the yolks and whites are fully combined. In a separate shallow dish, spread out the 120 g (4 oz) of breadcrumbs. Dip each seasoned fish fillet into the beaten eggs, ensuring it is fully coated, then press it into the breadcrumbs, covering both sides evenly. This will create a crispy outer layer once fried.
  3. In a large frying pan, pour enough oil to cover the bottom by about 1 cm (0.4 inches) and heat it over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles immediately. Carefully place the breaded fish fillets into the hot oil, being cautious not to overcrowd the pan.
  4. Fry the fish fillets for about 3 to 4 minutes on each side, or until they are golden brown and the fish flakes easily with a fork. The breadcrumbs should be crisp, and the fish should be opaque and tender inside.
  5. Once cooked, remove the fish fillets from the pan and place them on a plate lined with paper towels to drain any excess oil. This step helps maintain the crispiness of the breading.
  6. Cut a lemon into wedges and squeeze fresh lemon juice over the hot milanesa de pescado to add a bright, tangy flavor that complements the richness of the fried fish.
  7. Serve the milanesa de pescado immediately with a fresh salad on the side. The contrast between the crispy, savory fish and the fresh, crisp salad creates a balanced and satisfying meal.