Tender whitefish breaded and fried for crunch texture. Served with cabbage and carrot salad.
Tender fish cutlet with creamy tartar sauce
Wash salad and drain the water. Pat dry with paper towels.Leave it aside for now.
Spread out bread crumb on a plate. Lay flat fish cutlet on top of the bread crumb.
Pat it down to ensure the crumb evenly cover the surface.
Pour enough olive oil on a pan (about 2cm) for the fish to be partially submerged later.
Heat on medium-high heat until it starts to boil. Add a sprinkle of bread crumb. If it makes a popping sound, it's ready (if not, boil a bit more).
Add 1pc of fish to the pan. Boil on medium heat for 1 minute.
Flip the fish in the pan.
Add the 2nd fish to the pan. Boil for 4~5 minutes while flipping them every minute (until it exhibits a yellowish color).
Lay paper towels on a plate.
Take out the 1st fish and pat it down on the plate.
Take out the 2nd fish one minute later. Pat it down. Pour tartar sauce on the fish cutlet.
Set up salad on a plate. Pour dressing on the salad.