Fish fillet "alla Milanese" with zucchini carpaccio

Ingredients:

• 4 flounder fillets (about 0.7 kg)
• 1 cup flour
• 2 large eggs, beaten
• 2 tbsp. panko breadcrumbs
• 0.5 cup mayonnaise
• 3 tbsp. sour milk or kefir
• Juice of half a lemon + wedges for serving
• 3 green onions, thinly sliced ​​(reserve the green part for serving)
• 1 large zucchini
• 1 large zucchini
• 2 tablespoons white wine or champagne vinegar
• 2 tbsp vegetable oil + extra for frying

Preparation:

1. Sprinkle the fish with salt and black pepper. Place the flour, beaten eggs, and panko on separate shallow plates. Dredge the fish first in the flour, then in the egg, letting any excess drip off, and then roll in the breadcrumbs. Transfer to a plate.
2. Prepare the dressingIn a small bowl, combine mayonnaise, sour milk, lemon juice, green onions, and a pinch of salt. Refrigerate until ready to serve.
3. Trim the ends of the zucchini and squash and cut them in half crosswise. Using a mandoline or vegetable peeler, slice them into thin, lengthwise slices. Combine in a large bowl with vinegar and vegetable oil, season with salt and black pepper.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the fish and cook, swirling the pan occasionally, until browned around the edges, 3-4 minutes. Carefully flip and cook until browned on the other side, 2-3 minutes. Transfer to a rack set on a baking sheet and season with salt.
5. Spread the fried fish evenly and vegetable carpaccio Place on plates. Drizzle with dressing and sprinkle with green onions. Serve with lemon wedges.