Fish Cutlets with Tangy Lemon Sauce
Suggested Wine Pairing: Encruzado or Manzanilla Sherry
Yield
Ingredients
3/4 – 1 lb firm fish fillets (such as tilapia, catfish or salmon) cut into 2- x 4-inch pieces
Salt to taste
Black pepper to taste
1/2 cup all-purpose flour/cornstarch 1:1 mixture
2 eggs, lightly beaten
1/2 cup Japanese-style breadcrumbs (Panko)
1/2 cup crushed California pistachios
Cooking oil
Tangy Lemon Sauce
1/4 cup fresh lemon juice
2 tbsp fish or chicken stock
2 tbsp rice vinegar
1/2 tsp Tabasco Sauce
2-1/2 tbsp packed brown sugar
1 tsp cornstarch mixed with 2 tsp / 10 g water (slurry)
Mixed pickled vegetables
Instructions
Sprinkle fish fillets with salt and pepper. Place flour/cornstarch mixture and beaten eggs in separate bowls. Combine breadcrumbs and crushed pistachios in a third bowl. Lightly coat fish with flour/cornstarch mixture, then dip in egg; drain briefly. Coat fish with bread crumb-pistachio mixture.
Place a wide frying pan over medium heat. When oil is hot, add fish; pan-fry for 2 minutes on each side, or until cooked to desired doneness. Lift out and drain on paper towels. Arrange on a serving plate and keep warm.
Tangy Lemon Sauce
In a small saucepan, bring all lemon sauce ingredients except slurry to a boil over medium heat. Add slurry; cook, stirring, until sauce thickens slightly.
Assembly: Pour sauce over fish, garnish with pickled vegetables and serve.
Equipment, smallware and tools: Three medium bowls, cutting board, Chef’s knife, whisks, wide frying pan, fish spatula, small saucepan, strainer, cooking spatula, plate, paper towels, serving plates, and ladle.
Ingredients
340 – 450 g firm fish fillets (such as tilapia, catfish or salmon) cut into 5- x 10- cm pieces
Salt to taste
Black pepper to taste
65 g all-purpose flour/cornstarch 1:1 mixture
2 eggs, lightly beaten
40 g Japanese-style breadcrumbs (Panko)
50 g crushed California pistachios
Cooking oil
Tangy Lemon Sauce
60 g fresh lemon juice
15 g fish or chicken stock
30 g rice vinegar
1 g Tabasco Sauce
35 g packed brown sugar
5 g cornstarch mixed with 10 g water (slurry)
Mixed pickled vegetables
Instructions
Sprinkle fish fillets with salt and pepper. Place flour/cornstarch mixture and beaten eggs in separate bowls. Combine breadcrumbs and crushed pistachios in a third bowl. Lightly coat fish with flour/cornstarch mixture, then dip in egg; drain briefly. Coat fish with bread crumb-pistachio mixture.
Place a wide frying pan over medium heat. When oil is hot, add fish; pan-fry for 2 minutes on each side, or until cooked to desired doneness. Lift out and drain on paper towels. Arrange on a serving plate and keep warm.
Tangy Lemon Sauce
In a small saucepan, bring all lemon sauce ingredients except slurry to a boil over medium heat. Add slurry; cook, stirring, until sauce thickens slightly.
Assembly: Pour sauce over fish, garnish with pickled vegetables and serve.
Equipment, smallware and tools: Three medium bowls, cutting board, Chef’s knife, whisks, wide frying pan, fish spatula, small saucepan, strainer, cooking spatula, plate, paper towels, serving plates, and ladle.
Martin Yan
