White Fish Milanese With Golden Panko Crust
March 11th, 2026Crispy Comfort Food, in a Classic Preparation
For fast, easy comfort food, this recipe for white fish Milanese is a simple meal that can be made with pantry staples and a couple of basics from your fridge.
White fish fillets are breaded in crispy panko breadcrumbs for maxed out texture, in the tradition of classic Milanese-style preparations — thin cuts of protein, breaded and fried and served alongside a fresh salad. We recommend making this recipe with thinner cuts like Wild Alaska Pollock fillets or Pacific Halibut Captain Cuts for the most surface area and best crunch factor.
White Fish Milanese with Golden Panko Crust
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
2 servings
Ingredients
- 2 (6 to 8 oz.) portions Wild Alaska Pollock fillets or Pacific Halibut Captain Cuts
- High-heat cooking oil
- ½ cup flour
- 1 egg
- 1 ½ to 2 cups plain panko breadcrumbs
- 4 cups arugula
- Extra virgin olive oil
- Juice of ½ lemon, plus wedges for serving
Instructions
1. Heat about ⅛ inch of high-heat cooking oil in deep-sided skillet over medium heat.
2. Meanwhile, set up your dredging station in three dishes: add flour to one, whisk egg in another, and breadcrumbs in the last dish.
3. Pat fillets dry with a tea towel or paper towel, then season with salt and pepper. Dip each piece into flour, egg, then breadcrumbs, coating both sides.
4. Once oil is hot enough to sizzle, carefully lower fillets into skillet. Sear until a golden crust has formed on each side of fillet, flipping halfway through cooking, for a total cook time of about 5 minutes. Fillet should be opaque throughout and flake easily with a fork. Do this in batches if needed. Transfer to a paper towel to drain until ready to serve.
5. Toss arugula in olive oil and lemon juice, then season to taste with salt and freshly ground black pepper. Serve alongside breaded rockfish, garnished with a wedge of lemon.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
