Fish Milanese Tortas

From 'Tu Casa Mi Casa' by Enrique Olvera

Instead of using chicken and beef for his Torta de Milanesa, Olvera uses fish as it is soft and crispy. An ideal sandwich to take on the go.

Ingredients:

• For the Fish:
  • 4 small skinless white fish fillets (about 150g), such as sea bass or halibut
  • Salt and black pepper
  • 65g plain flour
  • 2 eggs
  • 115g breadcrumbs
  • 240ml vegetable oil
• For the Tortas
  • 4 Teleras
  • 115g butter, at room temperature
  • 100g mayonnaise
  • 1 canned chipotle chillies in adobo sauce
  • 4 large red lettuce leaves
  • 1 small red onion, thinly sliced
  • 4 plum tomatoes, sliced
  • 3 avocados; 2 sliced, 1 mashed
  • Salt
  • Escabeche (optional)

Recipe:

1. To cook the Fish, season the fish fillets with salt and pepper.
2. Place the flour in a shallow bowl, beat the eggs in a separate shallow bowl, and place the breadcrumbs in a third shallow bowl. Working with one at a time; dredge each fish fillet in the flour, then dip in the eggs, turning to coat and letting the excess drip away, then dip in the breadcrumbs, turning to evenly coat.
3. In a frying pan, heat the oil over medium-high heat. Add the fish and fry for about 2 minutes, until golden brown. Transfer to paper towels to drain.
4. To assemble the Tortas, slice each telera open horizontally. Rub the butter on all the cut sides.
5. Heat a frying pan over a medium heat and toast the bread until lightly browned on both sides, about 30 seconds a side.
6. In a blender, process the mayonnaise with the chipotle. Spread the chipotle mayo on all cut sides of the bread.
7. On the bottom half, place a lettuce leaf, some sliced onion, a breaded fish fillet, tomato slices, avocado slices, and some mashed avocado.
8. Sprinkle with some salt, then place the other side of bread on top. Slice in half and serve with the escabeche on the side.