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hk fish cutlet with cream sauce pasta

HK Style Fish Fillet in Cream Sauce Pasta

HK Style Fish Fillet in Cream Sauce Pasta. Crispy breaded fish cutlet fried and paired over a bed of garlic cream sauce pasta. A popular East meets West dish that is often served at Hong Kong style cafes. Great for dinner or lunch. This recipe includes air fryer and normal deep frying instructions in the Notes section below.
5 from 5 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch
Cuisine American, asian fusion, cantonese, Chinese, western
Servings 4
Calories 809 kcal


  • 454 grams spaghetti uncooked & dried
  • 1 tbsp salt for pasta water
  • 500 grams white fish sliced into 10 filets haddock, pollock or cod recommended
  • 1 ¼ cup panko breadcrumbs
  • 2 eggs beaten
  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1 tsp garlic powder

Cream sauce:

  • 2 cups whole milk
  • ½ cup chicken stock unsalted
  • 2 tbsp butter unsalted
  • 2 tsp garlic minced
  • ¼ cup all purpose flour
  • 1 tsp salt


  • Slice your filets into 5-inch-long pieces. Pat dry with a paper towel. Season with salt and garlic powder.
  • Prepare three separate bowls and add all-purpose flour to one and panko breadcrumbs to another. In the last bowl, beat two eggs. Dredge each fillet in all-purpose flour first, then eggs, and lastly panko.
  • Transfer coated filets to air fryer basket (you may need to divide into two batches depending on the size of your air fryer). Make sure there’s enough space around each filet. Spray 1 tsp of oil over top. Air fry at 400 degrees F for 12 minutes in total - flipping over halfway spraying oil on the other side as well. For deep frying instructions, please refer to NOTES sections below.
  • Meanwhile, fill a large pot with water halfway and season with 1 tbsp of salt. Bring to boil and add your pasta. Boil for 10 minutes or until Al-Dente texture. Strain immediately. Then place pasta back into large pot and set aside to keep warm.
  • In a large saucepan set over medium heat, melt the butter. Once melted, add flour, and mix well until incorporated. Add minced garlic, salt, milk, and chicken stock. Whisk constantly until the sauce bubbles and thickens, about 5-7 minutes.
  • Once sauce has thickened (you’ll know when you glide a spatula through the sauce and you can see the base of your pan), pour cream sauce into pot with pasta. Mix pasta with sauce.
  • Plate your pasta and add cooked fish fillets over top. Optional garnish, sprinkle dried parsley flakes over top. Enjoy!

Suggest Equipment & Products

Air Fryer
Cutting Board
Santoku Knife
Measuring Set
Mixing bowl
Steel Colander
Large Pot 5 Qt
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To deep fry the fish, fill a pot or wok with 2 cups of vegetable oil and bring to medium heat. To test if oil is hot enough, place a wooden chopstick and look for bubbles to form at the end. Carefully add coated fish filet into hot oil, half a batch at a time. Fry until golden brown, 6-8 minutes in total, flipping over halfway. Transfer fried fish to cooling rack to allow excess oil to drip.
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Calories: 809kcal | Carbohydrates: 125g | Protein: 50g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 2963mg | Potassium: 1080mg | Fiber: 5g | Sugar: 11g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 5mg