Summer has me craving more seafood dishes. This recipe is quick and easy for those busy weeknights. The sauce could have thickened a little more for my liking, but overall the flavor is good and it’s on our make again list for sure. I loved the crust being crunchy and it stays on really well so don’t skip the 3 stations and rush it. Don’t forget the wedge of fresh lemons, it’s a must have and really rounds out the dish!
On the summer squash salad, I find if you make the dressing and let it sit on the squash it will soften them and then you can roll them for a pretty presentation or just put a pile on the plate like pasta.
Fish Milanese with Summer Squash
(Adapted from Food Network)
4 sole or flounder fillets (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko
1/2 cup mayonnaise
3 tablespoons buttermilk
Juice of 1/2 lemon, plus wedges for serving
3 scallions, thinly sliced (greens reserved for
topping)
1 large zucchini
1 large yellow squash
2 tablespoons white wine vinegar or champagne
vinegar
2 tablespoons vegetable oil, plus more for frying
Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate.
Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.
Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper.
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes.
Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt.
Divide the fish and vegetables among plates.
Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges.
