Milanesa de Surubí al Limón con Ensalada de Mandioca – Authentic Paraguay Recipe
Golden breaded fish fillets served with Paraguay’s indispensable side of warm, garlic-drizzled mandioca.
- Country of Origin
- 🇵🇾 Paraguay (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp breaded white fish fillets, Boiled buttery cassava (mandioca), Lemon wedges, Garlic, Parsley
Ingredients for Milanesa de Surubí al Limón con Ensalada de Mandioca (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp breaded white fish fillets, prepped into bite-sized pieces
- 1.5 cups boiled buttery cassava (mandioca), washed and trimmed
- 1 cup lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Paraguay seasoning (parsley, fresh lemon juice, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add crisp breaded white fish fillets and boiled buttery cassava (mandioca) along with parsley, fresh lemon juice, oregano, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with lemon wedges and serve straight from the skillet.