Bayou Bill's Fish Milanese

Bayou Bill's Fish Milanese

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Win Spicer


In a word..."Fantastic!" We ate at one of these restaurants in the Florida panhandle. I happened to run across the recipe in an article and saved it. Hope you enjoy this fish recipe. The 1 hour in the prep time is how long you marinade the fish in the refrigerator.


★★★★★ 1 vote

1 Hr 10 Min
5 Min
Pan Fry


  • 1/3 c
    plus 2 tbsp. olive oil
  • 2 Tbsp
    lemon juice
  • 1/2 tsp
  • ·
    dash of pepper
  • 1
    small onion, finely chopped
  • 1 lb
    grouper filet
  • 2
    large eggs
  • 1 Tbsp
  • 3/4 c
    fine, dry, unseasoned bread crumbs
  • 1/2 c
  • 1/4 c
  • 1 clove
    garlic, minced

How to Make Bayou Bill's Fish Milanese


  1. Whisk 1/3 cup of the oil, lemon juice, salt and pepper in a small bowl. Stir in onion. Transfer marinade to a non-corrosive baking dish. Place fish in marinade, cover, and refrigerate for 1 hour.
  2. Whisk eggs and milk in a bowl. Spread bread crumbs and flour on separate plates. Dip fish first in flour, then in egg mixture, then in bread crumbs.
  3. Heat 2 Tbsp. of the butter and remaining 2 Tbsp. oil in a large skillet over medium heat. Add fish. Cook, turning once after 2-3 minutes until golden brown, depending on thickness. Transfer fish to a warm serving plate. Cover.
  4. Melt remaining butter in skillet. Add garlic. Cook and stir until butter turns light brown. Pour browned butter over fish. Serve at once.
  5. Note: I always serve my fish with lemon wedges and have Old Bay Seasoning on hand for those who enjoy it.

Printable Recipe Card

About Bayou Bill's Fish Milanese

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern

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