Fish Cutlets with Tangy Lemon Sauce
柠檬香脆鱼饼
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Fish Cutlets with Tangy Lemon Sauce
柠檬香脆鱼饼
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| Servings |
| 4Servings 人份 |
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Ingredients
Main Ingredients 主要食材
- 3/4 – 1 lb / 340 – 450g firm fish fillets (such as tilapia catfish or salmon) 硬鱼肉片（如罗非鱼、鲶鱼或三文鱼），cut into 2- x 4-inch / 5- x 10- cm pieces 切成2 x 4 英寸 / 5 x 10 厘米的小块
- salt 盐to taste 依个人口味适量
- Black pepper 黑胡椒to taste 依个人口味适量
- 1/2cup / 65g all-purpose flour/cornstarch 中筋面粉 / 玉米淀粉混合物1:1 mixture （1:1比例）
- 2 eggs 鸡蛋lightly beaten 轻轻打散
- 1/2cup / 40g Japanese-style breadcrumbs 日式面包糠Panko 品牌
- 1/2cup / 50g crushed California pistachios 加州开心果碎
- Cooking oil 烹调油
Tangy Lemon Sauce 柠檬汁酱:
- 1/4cup / 60g fresh lemon juice 新鲜柠檬汁
- 2tbsp / 15g fish or chicken stock 鱼汤或鸡汤
- 2tbsp / 30g rice vinegar 米醋
- 1/2tsp / 1g Tabasco Sauce 塔巴斯哥辣酱
- 2-1/2tbsp / 35g packed brown sugar 红糖
- 1tsp / 5g cornstarch mixed with 2 tsp / 10water 淀粉与2 茶匙 / 10 克水混合成的水淀粉slurry
Instructions
- 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. 将鱼肉片撒上盐和黑胡椒粉。将面粉 / 玉米淀粉混合物和打散的鸡蛋分别放在不同的碗里。将面包屑和开心果碎混合在第三个碗中。轻轻地将鱼肉片裹上面粉 / 玉米淀粉混合物，然后沾上蛋液；短暂沥干。将鱼肉片沾上面包屑-开心果混合物。
- 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. 将宽平底锅置于中火上。当油变热时，加入鱼肉片；每面煎炸2分钟，或煮至所需的熟度。捞起，放在纸巾上沥油。摆放在盘子上并保持温度。
- 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. 在一个小锅中，用中火，将除淀粉糊之外的所有柠檬汁酱料煮沸。然后加入淀粉糊；不断搅拌，直到酱汁变得略微浓稠。
- Pour sauce over fish, garnish with pickled vegetables and extra crushed pistachios. 将酱汁倒在煎好的鱼片上，装饰上泡菜蔬菜和额外的开心果碎即可出盘。