Crispy Homemade Fish Cutlets from Leftover Raw Fish
Transforming Leftover Raw Halibut into Delicious Fish Cutlets
Love sashimi but often find yourself too full to finish it after enjoying other dishes? While many might repurpose leftover raw fish for a spicy stew, why not elevate it into a sophisticated dish like crispy fish cutlets? This recipe guides you through making perfectly golden and crunchy fish cutlets from leftover raw halibut, served with a tangy and sweet tartar sauce. It’s a fantastic way to reduce food waste and enjoy a restaurant-quality meal at home.
Fish Cutlet Ingredients- Leftover raw halibut (about 150-200g)
- 1 egg, for batter
- Approx. 1/2 cup all-purpose flour
- Panko breadcrumbs, for coating
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking sake (mirin)
Tartar Sauce Ingredients- 4 Tbsp mayonnaise
- 2 Tbsp finely minced onion
- 1 hard-boiled egg, finely chopped
- 2 Tbsp finely chopped dill pickles
- 1 Tbsp vinegar
- 1 Tbsp corn syrup (or sugar)
- 2 pinches of salt
- Pinch of black pepper
- Pinch of dried parsley flakes (for garnish)
- 4 Tbsp mayonnaise
- 2 Tbsp finely minced onion
- 1 hard-boiled egg, finely chopped
- 2 Tbsp finely chopped dill pickles
- 1 Tbsp vinegar
- 1 Tbsp corn syrup (or sugar)
- 2 pinches of salt
- Pinch of black pepper
- Pinch of dried parsley flakes (for garnish)
Cooking Instructions
Step 1
Prepare the ingredients for the tartar sauce and the fish cutlets. Dice the leftover raw halibut into bite-sized pieces, about 2cm thick. Finely mince the onion, dill pickles, and hard-boiled egg for the tartar sauce. It’s best to squeeze out excess moisture from the minced onion and pickles to prevent the sauce from becoming too watery.
Step 2
In a bowl, combine the mayonnaise (about 4 Tbsp), minced onion, chopped pickles, and chopped hard-boiled egg. For an even smoother texture, you can finely chop the hard-boiled egg, separating the yolk and white. Some chefs even recommend pressing the egg yolk through a fine-mesh sieve for ultimate creaminess.
Step 3
Add vinegar (1 Tbsp) and corn syrup or sugar (1 Tbsp) to the mayonnaise mixture. Adjust the amount of vinegar or add a squeeze of lemon juice and more sweetener if you prefer a tangier or sweeter sauce. Season with two pinches of salt and a pinch of black pepper. Mix everything thoroughly until well combined. Taste and adjust seasonings as needed.
Step 4
Sprinkle a pinch of dried parsley flakes over the tartar sauce for a touch of color and visual appeal. Cover and refrigerate the sauce while you prepare the fish cutlets; chilling it will enhance the flavors.
Step 5
Season the diced halibut with a pinch of salt, a pinch of black pepper, and 1 Tbsp of cooking sake (or mirin). The sake helps to tenderize the fish and reduce any potential fishy odors.
Step 6
Lightly dredge the seasoned halibut pieces in flour, shaking off any excess. Next, dip them into the beaten egg, ensuring they are fully coated. Finally, press the pieces generously into the panko breadcrumbs, coating both sides well. Pressing the breadcrumbs firmly will help them adhere better during frying.
Step 7
Heat your frying oil to approximately 170°C (340°F). To achieve a crispy exterior without burning, fry the fish cutlets over medium-low heat for about 3-4 minutes, or until they are golden brown and crisp. Turn them halfway through to ensure even cooking.
Step 8
Once fried to perfection, place the fish cutlets on a wire rack or paper towels to drain any excess oil. Serve immediately with the chilled tartar sauce for a delightful meal. Enjoy this wonderful transformation of leftover raw fish!
