It’s a fish Milanese with a skinny crunchy salad, perfect for summer! This was one of my favorite bites I had in Mexico City that I knew I had to recreate at home. Here’s how!
1. Make the salad. Combine the oil, fish sauce, garlic, sugar, lime juice until combined. Taste and adjust seasoning if needed (more sugar for sweetness or more lime juice for acidity).
2. Add the tomatoes, cucumber, and onion. Toss to coat and let it marinate in the refrigerator.
3. In 3 small bowls, add the flour to one, whisk the eggs in the other, and combine the panko, chili, coriander, garlic powder, and salt in the last bowl.
4. Pat your fish dry with paper towels. Lightly season each side with salt. Dredge the fish through flour, then egg, then pat into the breadcrumbs until fully coated, then set aside.
5. Heat a 10-inch skillet over medium heat. Melt the butter and warm the oil. Cook the fish one fillet at a time, about 3-4 mins until golden. Flip, then cook for an additional 2-3 mins. Transfer to a paper-lined plate.
6. Remove the salad from the fridge and toss with the basil and cilantro. Season with salt/pepper if needed.
7. Serve the fish immediately. Using a slotted spoon, transfer the salad on top of the fish, leaving any juices from the dressing behind so the fish doesn’t get soggy.
