Fish Cutlets with Tangy Lemon Sauce


Suggested Wine Pairing: Encruzado or Manzanilla Sherry


4 servings


3/4 – 1 lb / 340 – 450 g firm fish fillets (such as tilapia, catfish or salmon) cut into 2- x 4-inch / 5- x 10- cm pieces

Salt to taste

Black pepper to taste

1/2 cup / 65 g all-purpose flour/cornstarch 1:1 mixture

2 eggs, lightly beaten

1/2 cup / 40 g Japanese-style breadcrumbs (Panko)

1/2 cup / 50 g crushed California pistachios


Cooking oil 


Tangy Lemon Sauce

1/4 cup / 60 g fresh lemon juice

2 tbsp / 15 g fish or chicken stock

2 tbsp / 30 g rice vinegar

1/2 tsp / 1 g Tabasco Sauce

2-1/2 tbsp / 35 g packed brown sugar

1 tsp / 5 g cornstarch mixed with 2 tsp / 10 g water (slurry)


Mixed pickled vegetables


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.

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