beer battered tilapia with red chile mandarin orange sauce

prep time:  10 minutes
cook time:  6 minutes
servings:  4

ingredients:
olive oil
3/4 cup flour - divided
2/3 cup beer
1 egg - lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets (about 5 ounces each)
salt
pepper
2 tablespoons fresh lemon juice
2 teaspoons red chili paste
1 11-ounce can mandarin oranges - drained and chopped
1 tablespoon chopped fresh cilantro leaves

steps:
1.  heat enough olive oil to shallow fry the fish in a large skillet over medium-high heat. 

2.  in a shallow dish, whisk together 1/2 cup flour, the beer, egg and baking powder.  place remaining 1/4 cup flour in a separate shallow dish.

3.  season both sides of the fish fillets with slat and pepper.  dredge fish in flour, turn to coat both sides and then shake off excess flour.  dunk fish in beer mixture and turn to coat both sides.

4.  add fish to hot oil and cook 2 - 3 minutes per side, until cooked through and opaque.  remove fish from oil.  place on a paper towel lined plate.

5.  while the fish is frying, in a medium bowl, whisk together lemon juice and chili paste.  add mandarin oranges and cilantro and toss to combine.  serve sauce over fish.

- food network

fish milanese

prep time:  tbd
cook time:  tbd
servings:  3 - 4

ingredients:
1/3 cup + 2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
pinch pepper
1 small onion - finely chopped
1 pound flounder or haddock fillets
2 large eggs
1 tablespoon milk
3/4 cup fine dry unseasoned breadcrumbs
1/2 cup flour
1/4 cup + 2 tablespoons butter
1 small clove garlic - minced
1 tablespoon chopped fresh parsley
lemon wedge

steps:
1.  whisk 1/3 cup of the oil, the lemon juice, slat and pepper in small bowl.  stir in onions.  transfer marinade to noncorrosive baking dish.

2.  rinse fish; pat dry with paper towels.  place fish in marinade in baking dish; spoon marinade over fish to coat thoroughly.  refrigerate, covered, turning fish over occasionally, 1 hour.

3.  whisk eggs and milk in shallow bowl.  spread breadcrumbs on plate.  spread flour on waxed paper or on plate.  remove fish from marinade; pat dry with paper towels.  discard marinade.

4.  dip fish to coat both sides evenly, first in flour then in egg mixture, then in breadcrumbs.  press crumb coating firmly onto fish.  place on waxed paper; refrigerate 15 minutes.

5.  heat 2 tablespoons of the butter and remaining 2 tablespoons oil in large skillet over medium heat.  when foam subsides, add fish.  cook, turning once, until fish is golden brown and cooked through; 2 - 3 minutes per side.  remove to plate.

6.  melt remaining 1/4 cup butter in medium skillet over medium heat.  add garlic.  cook until butter turns light brown; 1 - 2 minutes.  stir in parsley.  pour browned butter over fish.  serve at once with lemon wedge.

- from the worst italian cooking class ever (but the recipes are good)