Fish Cutlet with Tartar Sauce (Saengseon Gaseu and Tartar Sauce)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Place the pollack fillet on paper towels to remove moisture.
2. Sprinkle with ground black pepper and lemon juice to remove the fishy smell.
3. Mix the frying flour, egg, cooking oil, and water in a bowl to make the batter.
4. Coat the pollack in the batter and fry twice in 170°C oil.
5. Chop the boiled egg, red chili pepper, cheongyang chili pepper, and onion and mix in a bowl, then mix in the mayonnaise, lemon juice, and ground black pepper to make the sauce.
6. Serve the fish cutlet with the tartar sauce.