Crispy and Tender Homemade Fish Cutlets
Making Fish Cutlets with Tartar Sauce: Relive the Classic Western-style Restaurant Taste at Home!
Recently, I had a delightful meal with friends at a retro Western-style diner, where we shared pork cutlets and fish cutlets. The fish cutlets were particularly memorable and surprisingly delicious! I couldn’t get that taste out of my head, so I decided to make them at home using ingredients I had in my freezer. It’s incredibly easy and straightforward to prepare, making it a perfect dish for anyone to enjoy. Let’s gather the ingredients for these wonderful fish cutlets!
Fish Cutlet Ingredients
- Cod or Sole (white fish) 210g
- Flour 5 Tbsp (for coating the fish)
- 1 Egg
- Flour 50g (for the egg wash)
- Panko breadcrumbs, as needed
Homemade Tartar Sauce
- 2 Tbsp finely chopped onion
- 1 Tbsp finely chopped dill pickles
- 5 Tbsp mayonnaise
- 1/2 Tbsp mustard sauce
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 2 Tbsp finely chopped onion
- 1 Tbsp finely chopped dill pickles
- 5 Tbsp mayonnaise
- 1/2 Tbsp mustard sauce
- 1 Tbsp honey
- 1 Tbsp lemon juice
Cooking Instructions
Step 1
First, take the white fish (cod or sole) from your freezer and let it thaw. Any type of fresh white fish will work beautifully for this recipe.
Step 2
Once thawed, pat the fish dry thoroughly with paper towels. Season both sides evenly with salt and pepper, then let it sit for about 20 minutes to marinate. While the fish is resting, let’s prepare the delightful tartar sauce that will perfectly complement our fish cutlets.
Step 3
☆Making the Tartar Sauce: Finely chop the onion and dill pickles. These will add a fresh zest and texture to the sauce. It’s best to chop them finely but not to the point of creating a paste, so you have a pleasant bite.
Step 4
In a bowl, combine the chopped onion and chopped dill pickles. Add the creamy mayonnaise, the slightly tangy mustard sauce, the sweet honey, and the bright lemon juice. Mix everything together until well combined.
Step 5
Voila! Your delicious homemade tartar sauce is ready. For an extra touch of color and freshness, you can sprinkle in a little chopped parsley. Now that our sauce is perfect, let’s get started on making those crispy fish cutlets!
Step 6
Lightly coat the marinated white fish with the first portion of flour (5 Tbsp), ensuring an even, thin layer on both sides. Gently shake off any excess flour to help it adhere better.
Step 7
In a separate bowl, whisk the egg to create an egg wash. Dip the flour-coated fish into the egg wash, making sure it’s fully covered on all sides.
Step 8
After the egg wash, coat the fish thoroughly with panko breadcrumbs. Press the breadcrumbs gently onto the fish to ensure they stick well during frying, which will result in a wonderfully crisp exterior.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is preheated, carefully place the breaded fish cutlets in the pan. Fry them until golden brown and crispy on both sides, turning occasionally. Be mindful of the heat; too high heat can burn the outside before the inside is cooked through.
Step 10
These perfectly golden and crispy fish cutlets are absolutely delicious when dipped generously in the tartar sauce! Today, I served them with fried shrimp, and it was a fantastic combination. Indeed, tartar sauce is an essential companion for fish cutlets. Enjoy your delightful homemade fish cutlets – a warm, crispy treat that’s sure to make your meal special.
