fish cutlet made from leftover flatfish sashimi
I like raw fish, but.. I always eat other dishes first, so when the main sashimi comes out, I'm already full, so I often can't eat it all..~ I used to put the leftover sashimi in the fish stew, but this time, you said let's make a high-quality fish cutlet.. I made it with tartar sauce. ^^
3 serving
Within 30 minutes
신경꺼
Ingredients
  • flatfish sashimi
    little
  • egg
    1ea
  • Flour
    little
  • bread crumbs
  • Salt
  • ground pepper
  • cooking wine
    1TS
  • Tartarsus
    2TS
  • chopped onion
    2TS
  • egg
    1ea
  • Oy Pickle
    2TS
  • Mayonnaise
    4TS
  • Vinegar
    1TS
  • Oligosaccharide
    1TS
  • Salt
    2little
  • ground pepper
    little
  • parsley
    little
Cooking Steps
STEP 1/8
leftover halibut sashimi.
Oypickle for tartar sauce. Onions. Chop the boiled eggs.
STEP 2/8
Put the yolk down on a sieve..
Squeeze the onion and pickle so that they don't get moist
Put it in a bowl. Boiled eggs are yolk. Separate the whites and chop them.
STEP 3/8
Put in 4 tablespoons of mayonnaise.. Vinegar, oligosaccharide or sugar. Add salt and pepper and mix well.
You can add or subtract mayonnaise depending on the amount of ingredients, and if you like something sweet or sour, you can add vinegar, lemon juice, or sugar.
STEP 4/8
Sprinkle parsley at the end and dress up nicely.
STEP 5/8
Put salt, pepper, and cooking wine on the leftover flatfish sashimi.
STEP 6/8
Spread the flour all over the place.. Dip it right in the egg water.. And coat back and forth with bread crumbs.
STEP 7/8
If it's fried over high heat, it'll just burn.. Medium. Fry over low heat until golden brown.
STEP 8/8
Remove the oil from the kitchen towel and..
Put it on a pretty plate and eat it with tartar sauce
Cooking review
5.00
score
  • 769*****
    score
    The sauce recipe is the best
    2021-06-25 19:40
  • 658*****
    score
    I was worried about the leftover flatfish, but it tastes as good as raw fish after frying it like this Thank you for the sauce recipe
    2020-06-04 17:17
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