Korean fish cutlet (생선까스)

Tender whitefish breaded and fried for crunch texture. Served with cabbage and carrot salad.

10 Min

$17.95/serving

No rice needed / Not spicy

Tender fish cutlet with creamy tartar sauce

ingredients

20 gram

Bread crumb

70 gram

Cabbage

260 gram

Basa fish

10 gram

Carrot

Utensils

• Pan
• Olive oil
• Tong

Instructions

Wash salad and drain the water. Pat dry with paper towels.Leave it aside for now.

Spread out bread crumb on a plate. Lay flat fish cutlet on top of the bread crumb.

Pat it down to ensure the crumb evenly cover the surface.

Pour enough olive oil on a pan (about 2cm) for the fish to be partially submerged later.

Heat on medium-high heat until it starts to boil. Add a sprinkle of bread crumb. If it makes a popping sound, it's ready (if not, boil a bit more).

Add 1pc of fish to the pan. Boil on medium heat for 1 minute.

Flip the fish in the pan.

Add the 2nd fish to the pan. Boil for 4~5 minutes while flipping them every minute (until it exhibits a yellowish color).

Lay paper towels on a plate.
Take out the 1st fish and pat it down on the plate.

Take out the 2nd fish one minute later. Pat it down. Pour tartar sauce on the fish cutlet.

Set up salad on a plate. Pour dressing on the salad.

Korean fish cutlet (생선까스)

No rice needed / Not spicy

ingredients

Utensils

Instructions

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