•Instead of pickles, we added red pepper and Cheongyang pepper to the tartar sauce to add a spicy flavor and lower sodium. •I lowered the sodium by using lemon juice instead of salt.
Calories
277kcal
Carbs
8g
Protein
14.5g
Fat
20.8g
Sodium
201.2mg
Ingredients
Main
Others
•Required Ingredients : Pollock Fillet(40g), Frying Batter Mix(20g), Egg(1/4pcs), Cooking Oil(5g), Water(30g) •Base Seasoning : Pepper Powder(1g), Lemon Juice(3g) •타르타르 Sauce : Boiled Egg(1/2pcs), Mayonnaise(5g), Red Chili(1g), Cheongyang Chili(1g), Onion(3g), Pepper(2g), Lemon Juice(10g)
Finding these ingredients in the US
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Place the dried pollock fillet on a paper towel to remove moisture.
🔍Sprinkle with pepper and lemon juice to remove the fishy smell.
🔍Mix frying batter mix, egg, cooking oil, and water in a bowl to make the batter.
🔍Coat the dried pollock fillet with batter and deep-fry twice in 170℃ oil.
🔍Chop the boiled egg, red chili, cheongyang chili, and onion and mix in a bowl, then mix with mayonnaise, lemon juice, and pepper to make the sauce.
🔍Serve the fried fish cutlet with tartar sauce.