Milanesa de Pescado Recipe
Argentine · Main course · 25 min total
A crispy, golden fish fillet breaded and fried to perfection, inspired by the classic Argentine milanesa but made with fish for a lighter, coastal twist.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 (6-ounce) white fish fillets (such as cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Pat fish fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
- Set up a breading station: Place flour in a shallow dish. Beat eggs in another shallow dish. Place breadcrumbs in a third dish.
- Dredge each fillet in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Then coat evenly with breadcrumbs, pressing gently to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
- Fry fillets in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F/63°C).
- Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.
Tips
- For extra crunch, use panko breadcrumbs and let breaded fillets rest 5 minutes before frying.
- Can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lighter version.
- Store leftovers in refrigerator up to 2 days; reheat in oven to maintain crispiness.
More about Milanesa de Pescado →
AI estimate may be inaccurate · Terms