Recipe: Perfect Fish cutlets (Japanese style Fried Fish)

Fish cutlets (Japanese style Fried Fish). Fish cutlets (Japanese style Fried Fish) Saori Fujimoto Singapore. Then shake salt & pepper onto the Fish.. Originally inspired from european fried cutlets.

Fish Croquettes recipe, Shallow Fried Fish Croquettes. Shallow fried Bechamel Fish croquettes / fish cutlets recipe that's crunchy and creamy adapted from Julia Child's Mastering the art of french cooking. If you like fried fish like me, you are in the right place. You can have Fish cutlets (Japanese style Fried Fish) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Fish cutlets (Japanese style Fried Fish)

1. Prepare 2 of fillets Fish (White-Fish).
2. Prepare As needed of Salt.
3. Prepare As needed of Pepper.
4. Prepare of As neede Flowers.
5. It's As needed of Beaten Eggs.
6. You need As needed of Bread crumbs.

Unlike typical Western-style fish cakes, they do not use flour or mashed potatoes to bind the fish together. They are mostly fish with finely chopped vegetables mixed in. Japanese style fried fish cakes are called ' satusma-age ' (薩摩揚げ) in the Kanto (Eastern) region of Japan. A healthier alternative to deep-fried fish cutlets (fish croquettes), these Baked Fish Cutlets are filled with a spicy fish filling and coated with a deliciously crispy, crunchy, golden breadcrumb coating!

Fish cutlets (Japanese style Fried Fish) instructions

1. Cut the Fish fillets into 8 pieces. Then shake salt & pepper onto the Fish..
2. Coat the Fish with flour, then the beaten egg, then the bread crumbs..
3. Heat the frying oil to about 170 degrees, then put the Fish in. After it cooks for a while, turn it over and fry till golden brown..
4. Let the oil drip off..
5. Pangasias fillete SG$0.9/ 100grams at Foodie Market..

These fish cutlets are very easy to do and can be done within minutes. The only prep work that is needed is to boil and mash the potatoes, steam and shred the fish filets. If you cannot get fish filets, steam the fish and remove the skin and the bones. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat.