Crispy & Tender Pollock Fish Cutlet: A Nostalgic Recipe
Homemade Fish Cutlet Recipe Using Pollock Fillets
Do you love fish cutlets? I remember them being a frequent side dish during school days, especially with a delicious tartar sauce. I had some pollock at home, so I decided to prepare fish cutlets from it. Eating them again after a long time was truly delightful! This recipe will guide you through making incredibly tasty fish cutlets with a perfectly crispy exterior and a moist, flaky interior.
Fish Cutlet Ingredients
- Pollock fillets (cleaned) – 2 to 3 pieces
- All-purpose flour – 1/2 cup
- Egg – 1 large
- Breadcrumbs – 1 cup
Homemade Tartar Sauce
- Mayonnaise – 4 Tbsp
- Minced pickles – 2 Tbsp
- Finely minced onion – 2 Tbsp
- Honey – 1/2 Tbsp (adjust to taste)
- Lemon juice – 1/2 Tbsp
- Mayonnaise – 4 Tbsp
- Minced pickles – 2 Tbsp
- Finely minced onion – 2 Tbsp
- Honey – 1/2 Tbsp (adjust to taste)
- Lemon juice – 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the tartar sauce that will perfectly complement your fish cutlets. In a bowl, combine 4 tablespoons of mayonnaise, 2 tablespoons of minced pickles, and 2 tablespoons of finely minced onion. It’s a good idea to squeeze out excess moisture from the pickles and onion for a richer sauce.
Step 2
Add 1/2 tablespoon of honey for a touch of sweetness and 1/2 tablespoon of lemon juice for a bright, refreshing zest. Stir everything together until well combined. I found that 1/2 tablespoon of honey gave it a pleasant sweetness, but feel free to adjust it to your preference.
Step 3
For the fish cutlets, I’m using pollock fillets today. Ensure they are clean and pat them dry with a paper towel. Lightly season both sides with salt and pepper. This step helps to remove any fishy odor and enhances the overall flavor.
Step 4
Now, let’s set up your breading station. Spread about 1/2 cup of all-purpose flour on one plate. In a shallow bowl, whisk one egg until well beaten to create an egg wash. On another plate, spread out 1 cup of breadcrumbs. Having these three stations ready makes the breading process smooth and efficient.
Step 5
It’s time to bread the pollock fillets. First, coat each piece generously with flour, shaking off any excess. Next, dip the floured fish into the egg wash, ensuring it’s fully coated, and let any excess drip off. Finally, press the fish firmly into the breadcrumbs, coating both sides completely. This triple coating ensures a wonderfully crispy crust.
Step 6
Pour a generous amount of cooking oil (about 2-3 cm deep) into a frying pan or pot and heat it over medium heat. Once the oil is shimmering and at the right temperature, carefully place the breaded fish fillets into the hot oil. Fry them for about 3-4 minutes per side, flipping occasionally, until they are golden brown and cooked through.
Step 7
Once perfectly golden and crispy, carefully remove the fish cutlets from the oil and place them on a wire rack or paper towels to drain any excess grease. Cut them into serving pieces and arrange them on a plate. Spoon a generous dollop of the homemade tartar sauce over the top, and your delicious pollock fish cutlets are ready to be enjoyed! They are best served warm.
