Crispy and Savory Yellowtail Fish Cutlet
Crispy Fish Cutlets Made with Seasonal Yellowtail
As yellowtail is in season and at its peak flavor, it feels like a waste to only enjoy it as sashimi. This recipe transforms thinly sliced yellowtail into delicious, crispy fish cutlets. Enjoy the rich flavor of the yellowtail, crispy on the outside and tender on the inside, perfectly complemented by a special sweet and tangy sauce. Make restaurant-quality fish cutlets easily at home!
Fish Cutlet Ingredients- 1 whole fresh yellowtail
- A little sake or cooking wine (to remove fishiness)
- A pinch of white pepper
- 3 Tbsp all-purpose flour
- 4 fresh eggs
- 1/4 Tbsp fine salt
- 3 cups Panko breadcrumbs
- Cooking oil (for frying)
Special Fish Cutlet Sauce- 3 Tbsp mayonnaise
- 2 Tbsp fresh lemon juice
- 1 Tbsp oligodang (corn syrup)
- 1 Tbsp wasabi (Japanese horseradish)
- 1 Tbsp kiwi sauce (adds a delightful flavor)
- 3 Tbsp mayonnaise
- 2 Tbsp fresh lemon juice
- 1 Tbsp oligodang (corn syrup)
- 1 Tbsp wasabi (Japanese horseradish)
- 1 Tbsp kiwi sauce (adds a delightful flavor)
Cooking Instructions
Step 1
Let’s start by talking about our main ingredient today: fresh yellowtail. Yellowtail is known to help with blood circulation, is good for brain health, and its rich fat content is said to be excellent for the skin. We’ll be using this delicious and healthy fish to make some wonderful fish cutlets.
Step 2
Take the yellowtail fillets, thinly sliced by your friendly fishmonger. Use kitchen towels to meticulously pat away any blood from the surface and inside of the fish. Remaining blood can result in a strong fishy odor, negatively impacting the taste. After removing the blood, lightly spray the yellowtail with sake or cooking wine using a spray bottle, then season with white pepper to eliminate any gamey smell. This step tenderizes the fish and effectively removes any unpleasant odors.
Step 3
In a wide dish, place 3 tablespoons of all-purpose flour and sift it. Lightly pat the marinated yellowtail dry, then coat both sides evenly with a thin layer of flour. The flour helps absorb excess moisture, leading to a crispier result when fried, and ensures the egg wash sticks well in the next step.
Step 4
In a bowl, crack 4 fresh eggs and add 1/4 tablespoon of fine salt. Whisk the eggs thoroughly with a whisk or fork until the yolks and whites are well combined and there are no clumps of salt. This process is identical to preparing for pork cutlets and helps the egg wash adhere the breadcrumbs to the fish.
Step 5
Using a paper cup, measure out 3 cups of Panko breadcrumbs and spread them evenly on a wide plate or tray. Breadcrumbs are crucial for achieving a crispy texture, so it’s good to have plenty. Ensure you have enough to coat the cutlets generously.
Step 6
Dip the floured yellowtail into the prepared egg wash, ensuring it’s fully coated on both sides. Carefully lift the egg-coated fish and press it firmly into the Panko breadcrumbs, coating it thoroughly. Applying a thick and even layer of breadcrumbs is key to achieving wonderfully crispy and appetizing fish cutlets after frying.
Step 7
If you’re not frying the fish cutlets immediately, it’s convenient to store them by separating them, placing them on plastic wrap or parchment paper without overlapping, and then freezing them. This way, you can easily thaw and fry them whenever you desire.
Step 8
Now, let’s make the delicious sauce to accompany the fish cutlets. In a bowl, combine 3 tablespoons of mayonnaise, 2 tablespoons of fresh lemon juice, 1 tablespoon of oligodang, 1 tablespoon of zesty wasabi, and 1 tablespoon of kiwi sauce for added flavor. Mix all ingredients thoroughly with a whisk or spoon. Using leftover kiwi sauce at home surprisingly resulted in a richer and tastier sauce with a great balance of tanginess and sweetness. Definitely try using kiwi sauce if you have it!
Step 9
In a wide pan or deep fryer, add a generous amount of cooking oil and heat it to about 170°C (340°F). Carefully place the breaded yellowtail cutlets into the hot oil. Fry for approximately 3-4 minutes on each side until golden brown. After frying, place the cutlets on paper towels or a wire rack to drain any excess oil. This ensures they remain extra crispy and have a delightful crunch.
Step 10
Arrange the finished yellowtail fish cutlets on a plate for serving. While serving them whole with sauce is elegant, cutting them into manageable pieces and topping with sauce makes them easier for family members to enjoy. For an enhanced presentation and meal, consider garnishing with cherry tomatoes or fresh fruits. Enjoy the delightful combination of crispy fish cutlets and the refreshing special sauce!
