Side Dishes

Pollock Fish Cutlet with Spicy Tartar Sauce

Name: Pollock Fish Cutlet with Spicy Tartar Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Pollock fillet; 20 g Tempura flour; ¼ Egg; 5 g Cooking oil; 30 g Water; as needed Frying oil; 1 g Ground black pepper; 3 g Lemon juice; ½ Boiled egg; 5 g Mayonnaise; 1 g Red chili pepper; 1 g Cheongyang chili pepper; 3 g Onion; 2 g Ground black pepper; 10 g Lemon juice

생선까스

Lemon-seasoned pollock fillets double-fried in a light tempura batter, served with a tartar sauce of boiled egg, chilies and onion. Chilies replace pickles in the tartar for a spicy kick, and lemon juice replaces salt.

📝 Step-by-Step Instructions

Pat the pollock dry on paper towels.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 1

Sprinkle with pepper and lemon juice to remove any fishy smell.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 2

Mix the tempura flour, egg, oil and water into a batter.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 3

Coat the pollock in the batter and fry twice in 170°C oil.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 4

Finely chop the boiled egg, chilies and onion and mix with the mayonnaise, lemon juice and pepper.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 5

Serve the fish cutlet with the tartar sauce.

Pollock Fish Cutlet with Spicy Tartar Sauce — step 6

📊 Nutrition Facts (per serving)

277.3Calories (kcal)

8 gCarbs

14.5 gProtein

20.8 gFat

201.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.