Crispy Pollack Fish Cutlets with Honey Lemon Mayo Dip
Perfect Lunchbox Side Dish: Making Pollack Fish Cutlets with Honey Lemon Mayo Dip
I absolutely love fried foods! While I enjoy pork cutlets, fish cutlets are a special favorite. Since they’re not commonly found everywhere these days, I decided to make my own using pollack fillets. They’re even more delicious with a side of honey lemon mayo dip. This recipe is perfect for a delightful lunchbox side or a special treat!
Fish Cutlet Ingredients- Pollack fillets (from 1 fish)
- 2 Tbsp tempura powder
- 2 eggs
- 2 cups panko breadcrumbs
- 1.5 tsp salt (for batter)
- 1.5 tsp black pepper (for batter)
- 2.5 tsp salt (for seasoning fish)
- 2.5 tsp black pepper (for seasoning fish)
Honey Lemon Mayo Dip Ingredients- 2 Tbsp mayonnaise
- 2 Tbsp honey mustard
- 1 Tbsp lemon juice
- 1 Tbsp honey (can substitute with sugar)
- 2 Tbsp mayonnaise
- 2 Tbsp honey mustard
- 1 Tbsp lemon juice
- 1 Tbsp honey (can substitute with sugar)
Cooking Instructions
Step 1
First, cut the pollack fillets into your desired serving sizes. Aim for pieces that are not too small, so they hold their shape well after breading.
Step 2
Even though we’re using fillets, it’s important to thoroughly check for any small bones and remove them. Chewy bones can detract from the texture and overall enjoyment of the dish. This step is crucial for a pleasant eating experience.
Step 3
Now, let’s prepare the coating for the fish. In a bowl, combine the tempura powder with 1.5 tsp of salt and 1.5 tsp of black pepper. Seasoning the batter well is key, even if you don’t marinate the fish separately.
Step 4
Mix the tempura powder, salt, and pepper thoroughly to ensure there are no clumps.
Step 5
In a separate bowl, crack the 2 eggs. Add 2.5 tsp of salt and 2.5 tsp of black pepper to the eggs. (Note: Ensure you don’t mix up the salt and pepper amounts for the batter vs. seasoning the fish. If you choose not to season the fish directly, you can omit the fish seasoning salt/pepper and just season the eggs as described here.)
Step 6
Whisk the eggs until well combined and slightly frothy. This will create a smooth egg wash for coating.
Step 7
Gently coat each seasoned pollack piece with the tempura flour mixture. Dust off any excess powder so you have a thin, even layer.
Step 8
Next, dip the flour-coated fish into the beaten egg mixture, ensuring it’s fully coated.
Step 9
Now, press the fish into the panko breadcrumbs, making sure they adhere well. Gently press the breadcrumbs onto the fish to help them stick securely.
Step 10
For an extra crispy and robust crust, dip the breaded fish back into the egg wash briefly.
Step 11
Finally, coat the fish generously with panko breadcrumbs again. This double-breading technique is a secret to achieving incredibly crispy and flavorful fish cutlets. Press the breadcrumbs firmly to ensure good coverage.
Step 12
Sometimes, when preparing the fish, you might end up with smaller or irregularly shaped pieces. Don’t worry! You can easily join two smaller pieces together to form a larger cutlet, similar to how you’d make a ‘Jeon’ (Korean pancake).
Step 13
To join two pieces, apply the first coating steps (tempura flour, egg wash, panko) to both. Then, during the second egg wash and panko coating (steps 9 and 10), carefully overlap the pieces and ensure the breadcrumbs bind them together securely. This method helps create presentable cutlets even from smaller fish portions.
Step 14
Seal the seam where the two pieces meet by pressing more panko breadcrumbs firmly. This ensures the cutlets maintain their shape beautifully during frying.
Step 15
Your fish cutlets are now ready for frying! Double-check that all pieces are evenly coated with the breading mixture.
Step 16
Pour enough cooking oil into a pan to generously cover the fish cutlets (they should be mostly submerged) and heat over medium heat. Carefully place the breaded fish into the hot oil. Fry for a few minutes on each side until golden brown and crispy. Pollack cooks quickly, so once the crust is golden, the fish is cooked through. Avoid over-frying to prevent them from becoming tough.
Step 17
While the fish cutlets are frying, let’s make the delicious honey lemon mayo dip. In a small bowl, combine 2 Tbsp mayonnaise, 2 Tbsp honey mustard, and 1 Tbsp honey. You can substitute honey with sugar, but make sure to dissolve it completely if you do.
Step 18
Add 1 Tbsp of lemon juice for a refreshing citrus kick. If you don’t have lemon juice, a tablespoon of vinegar can be used as a substitute.
Step 19
Whisk all the sauce ingredients together until smooth and well combined. Taste and adjust the seasoning by adding more honey, lemon juice, or a touch of salt if needed, to achieve your preferred flavor balance.
Step 20
Voila! Your crispy fish cutlets and tangy-sweet honey lemon mayo dip are ready to be enjoyed!
