Fish cutlet and tartar sauce
We introduce healthy meals that reduce sodium and sugars and add taste and nutrition.
1 serving
Within 60 minutes
식품의약품안전처
Ingredients
  • pollack cloth
    40g
  • Frying flour
    20g
  • egg
    1/4ea
  • Cooking oil
    5g
  • Water
    30g
  • ground pepper
    1g
  • lemon juice
    3g
  • egg
    1/2ea
  • Mayonnaise
    5g
  • Red pepper
    1g
  • Cheongyang red pepper
    1g
  • onion
    3g
  • ground pepper
    2g
  • lemon juice
    10g
Cooking Steps
STEP 1/6
Drain pollack on a kitchen towel.
STEP 2/6
Sprinkle pepper and lemon juice to remove the fishy smell.
STEP 3/6
Mix frying powder, eggs, cooking oil, and water in a bowl to make a batter.
STEP 4/6
Coat the pollack with frying cloth and fry it twice in 170 oil.
STEP 5/6
Chop boiled eggs, red peppers, cheongyang peppers, and onions, mix them in a bowl, and mix mayonnaise, lemon juice, and pepper to make a sauce.
STEP 6/6
Serve fish cutlet with tartar sauce.
Instead of pickles, red pepper and cheongyang pepper are added to tartar sauce to reduce sodium. I used lemon juice instead of salt to lower sodium.
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