Want a perfect Friday night dinner? Try this Paraguayan-inspired Fish Milanese recipe (Milanesa de Pescado) made with a marinade of tangy lemon juice accented by flavorful garlic and spices, bringing a more flavorful fish.
It is then breaded and fried until golden brown, resulting in a delicious crispy and juicy meat that goes well with mashed potatoes, potato salad, or sautéed vegetables.
How to Make Fish Milanese
Note: The full instructions are provided in the recipe card below.
In a small bowl, combine 2 tablespoons dried parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, 1 tablespoon oregano, and 1 tablespoon ground black pepper; stir to combine. (Remove 3 tablespoons of the rub mixture.
Set aside for later use). Blot excess moisture from fish and place them in a large bowl; add fish fillets, sprinkle the dry rub on both sides of the fish fillets, and set aside. Lightly beat the eggs with 1 tablespoon of the reserved dry rub marinade in a large bowl.
Set aside. In a wide dish, combine bread crumbs and 1 tablespoon of the reserved dry rub mixture. Set them aside. Combine all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture in another wide dish. Set aside.
First, dredge the fish fillet into the flour and shake off excess. Second, dip in the egg mixture and let the excess drip back into the bowl. Finally, coat the breadcrumb mixture, press it, and move it around so it's thoroughly coated.
Turn to coat both sides. Patting on lightly to make sure the coating adheres to the fish. Transfer to the prepared baking sheet. Repeat this step with the remaining fish fillets. Once you finish breading all the Fish Milanese, you will fry them.
Using a large, high-sided skillet, heat oil over medium-high heat until an instant-read thermometer reads 360°F Degrees. Working in batches, carefully drop 1 to 2 Fish Milanese at a time.
Occasionally turning until golden brown on both sides, about 3 minutes per side. Do not overcrowd the skillet; the oil temperature will drop. Adjust the heat as needed to keep the temperature at 350 and 375 degrees Fahrenheit.
Fish Milanese is done when it reaches a golden color. However, to ensure that it is cooked through, I recommend using a Deep-Frying Thermometer.
The internal temperature of the meat should register at 145 degrees on an instant-read thermometer). Remove with tongs or a slotted spoon and transfer the Fish Milanese to a baking sheet lined with paper towels to drain excess oil before serving.
Let the oil temperature return to 350 degrees F before frying the remaining Milanese fish.
Want a perfect Friday night dinner? Try this Paraguayan-inspired Fish Milanese recipe (Milanesa de Pescado) made with a marinade of tangy lemon juice accented by flavorful garlic and spices, bringing a more flavorful fish.
In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, oregano, and 1 tablespoon ground black pepper, stir to combine. (Remove 3 tablespoons of the rub mixture: Set aside for later use). Blot excess moisture from fish and place them in a large bowl, add fish fillets, sprinkle the dry rub on both sides of the fish fillets, and set aside.
In a large shallow dish, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside. In a wide dish deep, combine both bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside.
In another large shallow dish combine, all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: Set aside. Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced fish fillets after breading.
First, dredge fish fillet into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it's thoroughly coated.Turn to coat both sides.
Patting on lightly to make sure the coating adheres to the fish. Transfer to the prepared baking sheet. Repeat this step with the remaining fish fillets. Once you finish breading all the fish, you will proceed to fry them. Turn to coat both sides.
Using a large high-sided skillet, heat oil over medium-high heat until an instant-read thermometer reads 360°F. Working in batches, carefully drop 1 to 2 Fish Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side, until cooked through.
Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 360 and 380 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer) Carefully remove with a slotted spoon and transfer the Fish Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 360 and 380 degrees F before frying the remaining fish fillets. Serve with potato salad , mashed potatoes, or sautéed vegetables.
Notes
How to Store & Re-HeatStore Fish Milanese covered in the refrigerator for up to 2 days. Then, reheat in a preheated 400F degree oven for 10 to 15 minutes until it regains its crispy texture and the beef is warmed. You can also reheat it in a skillet with a bit of oil and cook on both sides or microwave it for a few seconds until warm through.Make-AheadFish Milanese can be made and refrigerated for up to 2 days before frying. After breading the fish fillets, place them on a baking sheet lined with parchment paper and cover them tightly with plastic wrap. Store the prepared fish fillets in the refrigerator until ready to fry. When you're ready to cook, heat the oil and fry the fish as the recipe directs. This is a great option if you're planning a dinner party or a big family meal and want to save some time on the day of the event.How to FreezeI do not recommend freezing Fish Milanese as the crispy crust tends to become soggy when thawed and reheated. However, if you must freeze it, place the cooked and cooled Fish Milanese in a single layer on a baking sheet lined with parchment paper and freeze for a few hours until firm. Then transfer the frozen Fish Milanese to an airtight container or freezer bag and freeze for up to one month. To reheat, preheat the oven to 400 degrees Fahrenheit and place the frozen Milanese fish on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through, and the crust is crispy. Reheating the Fish Milanese in the oven helps to retain its crispy texture better than microwaving or pan-frying.
Nutrition
Nutrition Facts
Easy Fish Milanese
Amount per Serving
Calories
179
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
36
mg
12
%
Sodium
219
mg
10
%
Potassium
108
mg
3
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
64
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
