Serves 4
35 min
Fish Milanese with Summer Squash
Recipe GLPR368733b85037d1
Crispy pan-fried sole or flounder fillets coated in golden panko breadcrumbs, served alongside ribboned fresh zucchini and yellow squash tossed in a bright vinaigrette. Topped with a creamy lemon-buttermilk dressing and fresh scallion greens, this elegant dish comes together in just 35 minutes for an impressive weeknight dinner.
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Ingredients
4 sole or flounder fillets (about 1 1/2 pounds)
Kosher salt
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1/2 cup mayonnaise
3 tablespoons buttermilk
½ 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
Directions
Pat the fish fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground pepper. Arrange three shallow dishes in a row: place the flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Working with one fillet at a time, dredge the fish in the flour, shaking off excess, then dip into the beaten egg, allowing any excess to drip back into the bowl. Finally, coat thoroughly with panko breadcrumbs, pressing gently so they adhere. Place each breaded fillet on a clean plate and set aside.
In a small bowl, whisk together the mayonnaise, buttermilk, and lemon juice until smooth. Stir in the sliced scallion whites and a small pinch of salt. Cover and refrigerate the dressing until ready to serve.
Trim the ends from the zucchini and yellow squash, then cut each in half crosswise. Using a mandoline or vegetable peeler, shave the squashes lengthwise into thin, ribbon-like strands. Place the ribbons in a large bowl, drizzle with the white wine or champagne vinegar and 2 tablespoons vegetable oil, then toss gently. Season with salt and pepper to taste and set aside.
Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until shimmering (approximately 350°F). Carefully add the breaded fish fillets to the hot oil. Fry for 3 to 4 minutes, rotating the skillet occasionally, until the panko coating is golden brown on the edges. Using a fish spatula or thin-bladed spatula, carefully flip each fillet and fry on the second side for 2 to 3 minutes until the bottom is also golden brown and the fish flakes easily with a fork. Transfer the cooked fish to a wire rack set on a baking sheet and sprinkle with a light pinch of salt.
Divide the summer squash ribbons among four serving plates, creating a bed for each portion of fish. Top each mound of squash with a crispy fish fillet. Spoon the chilled lemon-buttermilk dressing over the top of each fish fillet, then sprinkle with the reserved scallion greens. Serve immediately with lemon wedges on the side.
