Filete De Corvina Apanada Recipe

Prepare fillets

Pat the corvina fillets dry with paper towels. Trim any thin edges so thickness is even (about 3/4–1 inch thick) so they cook evenly. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper (reserve remaining seasoning for dredge).

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third shallow dish combine the breadcrumbs, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder and paprika; mix to combine.

Coat the fillets

Working with one fillet at a time: lightly dredge in flour, shaking off excess; dip into the egg mixture allowing excess to drip off; press into the breadcrumb mixture on both sides to form an even coating. Place coated fillets on a plate and let rest 5 minutes to set the crust. Repeat with remaining fillets.

Heat oil

Pour oil into a large skillet so it comes about 1/4 inch up the sides (about 1 cup oil for a 10–12 inch skillet). Heat over medium-high until shimmering and a breadcrumb dropped in sizzles and turns golden in about 30 seconds (about 350°F / 175°C).

Fry the fillets in batches without overcrowding: add 2 fillets to the hot oil, cook 3–4 minutes on the first side until golden brown and crisp, then carefully flip and cook another 2–3 minutes until the coating is golden and the fish is opaque and flakes easily (internal temp about 145°F / 63°C). Adjust heat so coating browns without burning — lower to medium if necessary. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels. If using butter, spoon the butter into the pan during the last 30 seconds of the second side and baste the fillets briefly for flavor.

Keep cooked fillets warm in a 200°F (95°C) oven while you finish remaining batches. After all fillets are cooked, sprinkle chopped parsley over them and serve with lemon wedges.

While fillets cook, whisk together mayonnaise, chopped dill pickle, chopped capers, lemon juice, chopped parsley, 1/4 tsp pepper and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Chill briefly until ready to serve.