Name: Fish Milanese
Yield: 4 servings
Ingredients: 4 cups cilantro; Kosher salt; 1 1-inch piece ginger, peeled, finely grated; ½ cup neutral oil (such as sunflower or canola); 3 tablespoons fresh lime juice; 4 cups panko (Japanese breadcrumbs); 4 large egg yolks; 2 cups buttermilk; 1 cup cornstarch; 4 skinless, boneless gray sole or flounder fillets (about 1½ pounds total); Kosher salt; Vegetable oil (for frying; about 3 cups); Flaky sea salt; 3 medium Persian cucumbers, cut into small pieces; 1 medium fennel bulb, cut into small pieces; ½ small red onion, very thinly sliced; ½ serrano chile, thinly sliced; Cilantro leaves and lime wedges (for serving)

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Alex Lau

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. This recipe is from Alta in NYC.

Fish Milanese with Cucumber Ceviche

Recipe notes