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Discussion Starter · #1 ·
Fish Milanese

8 Fish filets Seasoned flour
2 T dry Vermouth Dry bread crumbs
1 Bay leaf Oil for frying
6 T Olive oil Juice 1 lemon
2 Eggs lightly beaten salt & pepper
6 T Butter Lemon wedges and parsley for garnish
1 Clove garlic
1 t chopped parsley
1 t Oregano
2 T Capers

Combine Vermouth, olive oil and bay leaf in sauce pan, heat gently. Cool completely.
Pour over fish. Marinate one hour, turning occasionally.

Remove from marinade, dredge lightly in seasoned flour.

Dip filets in beaten egg to coat, then dip in bread crumbs.

Heat oil in large frying pan, add filets & cook until golden brown. Approx. 3 minutes per side.
Remove, drain on paper towels.

Pour oil from pan & wipe clean. Add butter & garlic, heat until light brown. Add capers, herbs & lemon juice,
pour immediately over fish.

Garnish and serve.

p.s. I like to use a little more garlic and capers. All this can be adjusted to your taste and it works on any fish. I prefer it on striper and dolphin.

Bon apetite
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