Frozen Cutlets Fish

at Let Me Cook · $13.99

Ingredients: Fish fillet, bread loaf, eggs, onions, breadcrumbs, salt, black pepper. • Pack weight: 1 lb (≈ 5 cutlets) • Portions: 2–3 • Calories per pack (approx.): ≈ 1 100 kcal COOKING INSTRUCTIONS – FROM FROZEN (do not thaw) Skillet (classic + steam finish) — about 11–12 min Heat 1–2 Tbsp oil on medium for 2 min. Place frozen cutlets in one layer. Sear first side 5–6 min until golden. Flip; sear second side 2–3 min. Extra-juicy trick: add 2–3 Tbsp hot water, cover, cook another 3–4 min until most water evaporates. Ensure internal temperature ≥ 145 °F / 63 °C (use a food thermometer). Oven — about 15 min Pre-heat to 400 °F / 200 °C. Line a baking sheet with parchment; space cutlets ¾ in (2 cm) apart. Bake 7–8 min, flip, then bake another 7–8 min. Verify center reaches ≥ 145 °F / 63 °C. Air Fryer — about 11 min Pre-heat to 370 °F / 185 °C. Lightly spray basket with oil; add cutlets. Cook 6 min, shake/flip, then cook 5 min. Check center is ≥ 145 °F / 63 °C. WHAT TO SERVE WITH Lemon wedges + tartar sauce Rice pilaf or quinoa + steamed vegetables Quick fish sandwich: ciabatta roll, lettuce, cutlet, tartar sauce Simple sides: green salad with vinaigrette, coleslaw QUICK TIPS • Keep heat medium–low to medium—fish cooks faster and can dry out if heat is too high. • The water-and-lid step in the skillet ensures cutlets stay moist and flaky. • Leftover cutlets are great cold in a salad or reheated gently in an oven.