Fish Cutlet recipe - ingredients, nutrition and when to eat it
Fish cutlets are made by coating white fish in flour, egg, and breadcrumbs, then frying it until crisp.
Fish cutlets are made by coating white fish in flour, egg, and breadcrumbs, then frying it until crisp. Mild fish and tangy, savory tartar sauce go especially well together, making this a satisfying lunch or dinner.
Seafood · 30 minutes to cook
Nutrition (per 479.3g serving): 834.5 kcal · protein 34.2g · carbohydrate 85.8g · fat 37.2g · sodium 931.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the fish thoroughly dry so the breadcrumbs do not slide off.
Tips: Let the breaded fish rest for about 5 minutes so the coating adheres better during frying.
Tips: For thick fillets, lower the heat and cook them slowly all the way through.
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Ingredients (1 serving)
- Cod fillet — 120 g
- All-purpose flour — 15 g
- Egg — 0.5 pc
- Breadcrumbs — 30 g
- Cooking oil — 1.5 Tbsp
- Mayonnaise — 1.5 Tbsp
- Pickled cucumbers — 1 Tbsp
- Onion — 0.1 pc
- Lemon — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Cabbage — 1 cup
- Rice — 150 g