Rana Pescatrice Milanese (Milanese Monkfish)
Time: 40 minutes
The Milan winter games are coming right up. In preparation, we've crafted three Milanese-inspired seafood recipes to enjoy throughout the 2 weeks of events.
INGREDIENTS
Yield: 4 servings
- 2 pounds monkfish tail
- 1 cup all-purpose flour
- 3 eggs
- 2 cups bread crumbs
- Parsley
- Lemon
PREPARATION
Step 1
If not already done, skin the monkfish tail.
Step 2
Slice width-wise into 1–2 inch steaks. These can be bone-in or bone-out.
Step 3
Place each monkfish steak between two pieces of parchment paper.
Step 4
Using a meat mallet, lightly pound the monkfish until it is less than 1 inch thick, similar to the thickness of a chicken cutlet.
Step 5
Following a standard breading procedure, coat the monkfish in flour, then dredge in beaten egg, and finish with breadcrumbs.
Step 6
Heat canola oil to 375 degrees.
Step 7
Gently place the breaded monkfish into the hot oil.
Step 8
Fry until golden brown, flipping as needed.
Step 9
Serve hot with lemon and parsley.
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