Name: Fish Milanese with Cucumber Ceviche
Yield: 4 servings
Ingredients: 4 cups cilantro; 1 1-inch piece ginger, peeled, finely grated; 1/2 cup neutral oil (such as sunflower or canola); 3 tablespoons fresh lime juice; 4 cups panko (Japanese breadcrumbs); 4 large egg yolks; 2 cups buttermilk; 1 cup cornstarch; 4 skinless, boneless gray sole or flounder fillets (about 1 1/2 pounds total); 3 medium Persian cucumbers, cut into small pieces; 1 medium fennel bulb, cut into small pieces; 1/2 small red onion, very thinly sliced; 1/2 serrano chile, thinly sliced

Fish Milanese on a white plate with a small bowl of cucumber ceviche and half of a lime on the side.

Photo by Alex Lau

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.

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