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Rana Pescatrice Milanese (Milanese Monkfish)

January 27, 2026 By: Browne Trading Company
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

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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