Fish Cutlets with Tangy Lemon Sauce - Yan Can Cook

Ingredients

• 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)
• 1/2 cup / 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 )
• 1/2 cup / 40g Japanese-style breadcrumbs 日式面包糠 (Panko 品牌)
• 1/2 cup / 50g crushed California pistachios 加州开心果碎
• Cooking oil 烹调油
• 1/4 cup / 60g fresh lemon juice 新鲜柠檬汁
• 2 tbsp / 15g fish or chicken stock 鱼汤或鸡汤
• 2 tbsp / 30g rice vinegar 米醋
• 1/2 tsp / 1g Tabasco Sauce 塔巴斯哥辣酱
• 2-1/2 tbsp / 35g packed brown sugar 红糖
• 1 tsp / 5g cornstarch mixed with 2 tsp / 10water 淀粉与2 茶匙 / 10 克水混合成的水淀粉 (slurry)
• Mixed pickled vegetables 混合泡菜蔬菜
• Extra crushed pistachios 额外的碎开心果