First, drain the pollack (300g = 12 pieces) in a kitchen towel.

Add salt and pepper to season.

Put flour (2) and pollack in a plastic bag and shake it to coat the powder evenly. It's good to put it on one at a time, but to reduce the inconvenience, I put it all in the bag and shook it.

Then, put the pollack in the egg water mixed with egg (1) and milk (1) and put the bread crumbs on it.

Put it on evenly like this.

And fry them in 180 frying oil one at a time until they are golden brown.

If you're doing a day-yacht, put the frying ball on the oven pan, spray it with oil spray, and bake it in a preheated 200 oven for 20-25 minutes. Then it'll be more savory and people who do day-outs can enjoy it, right?

Now make tartar sauce to accompany fish cutlets. Make tartar sauce by mixing mayonnaise (3)+ minced onion (2)+ minced pickle (1)+ pickle soup (0.5)+ lemon juice (1)+ sugar (1)+ salt and pepper (a little) above. There are boiled eggs in it, too. I just added chopped onions and chopped pickles It's good even if you put it in like this.

Put all the vegetables on the plate, put fish cutlets, lemon slices, and tartar sauce. You usually make pollack with flour and eggs, right? Now, make it more unique by coating it with bread crumbs and making it into fish cutlet.