Ingredients
Fish
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643125/itemsImages/d71944bc-0b9e-4a20-8f54-565d75e6c775-282171.webp)
4 fillet rockcod
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643126/itemsImages/99cee29a-a634-4afe-9dd5-e9ebbeb9df80-356048.webp)
as needed buttermilk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643126/itemsImages/b0bfb59e-88e3-491e-b132-ef0fc2a9f905-718872.webp)
1 cup panko bread crumbs
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643127/itemsImages/7bbe7d22-b99c-4db9-bddf-e1588dfefbc9-356674.webp)
1 cup corn starch
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643128/itemsImages/d44c3442-0abc-4c60-822c-5a623a1e9709-867296.webp)
2 tbsp Japanese curry powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643128/itemsImages/3bc2b96f-0d2b-4d65-903d-afce00ba854a-475419.webp)
3 tbsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643129/itemsImages/8ffbb65e-ad09-429e-ad6f-23b31c0e9ba2-517687.webp)
½ white cabbage, sliced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643130/itemsImages/5e26c7e0-0b46-4540-9150-2c7decf67971-902482.webp)
3 slice raclette
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643131/itemsImages/26835e6c-4f17-44f0-96e1-a297b491f449-535453.webp)
brioche buns
Japanese Tartar Sauce
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643140/itemsImages/ae34615b-b72b-4020-8304-4c6aef39fe26-873543.webp)
½ cup kewpie mayonnaise
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643141/itemsImages/4bfee359-3911-402c-9695-dec06c7adc5d-535982.webp)
1 lemon, juice
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643142/itemsImages/8440df3e-bda9-4e1a-81c1-288cfd254c51-107917.webp)
¼ cup italian parsley
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643142/itemsImages/ba129cbd-2278-4098-99aa-28e96a06c6fb-382415.webp)
1 shallot, minced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643143/itemsImages/c08ecdc0-ff63-4c3c-a886-9eacd12474bf-820805.webp)
2 egg
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643144/itemsImages/7e675266-f0d2-4567-8209-62efd2f89b9a-789587.webp)
2 ½ oz cornichon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643145/itemsImages/68bd1270-fbdc-415f-8dd4-bb15d2637b06-391005.webp)
½ tsp Japanese mustard powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643146/itemsImages/2a05d5e4-f650-4497-9911-f7e6f5454ffd-201429.webp)
to taste salt
Directions
Fish
Step 1
Soak your fish in buttermilk for at least an hour and refrigerate.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643132/itemsImages/70a70417-bc27-4fc4-89f9-a4b4d04bfca9-398037.webp)
4 fillet rockcod
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643132/itemsImages/7bb8fff4-a0d4-4d5b-a828-e34d7116068f-546936.webp)
as needed buttermilk
Step 2
Make tartar sauce. Refrigerate.
Step 3
Slice cabbage, and soak in ice water 30 mins. Will make crispy texture and more sweet.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643133/itemsImages/527a1d48-e23e-46a6-9216-7949bc9c213e-215531.webp)
½ white cabbage, sliced
Step 4
Combine panko, corn starch, curry powder and salt. Mix.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643134/itemsImages/74c6ff70-1541-49c7-b51a-cc40b7882169-870556.webp)
1 cup panko bread crumbs
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643135/itemsImages/3e4d1d0b-e8e7-40cf-9ef9-ab7be57ab48e-766482.webp)
1 cup corn starch
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643136/itemsImages/6cfb2540-e7d6-4c78-ac2d-4ed72766bc2f-927126.webp)
2 tbsp Japanese curry powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643137/itemsImages/64e12907-1242-4c4a-a180-7543ec272565-448122.webp)
3 tbsp salt
Step 5
Pull fish from fridge, dredge in panko mix.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643137/itemsImages/d210ea9c-1581-415d-8742-c1d885047764-936747.webp)
4 fillet rockcod
Step 6
In a deep fryer, at 375F, fry for 2 mins. Remove and season with salt.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643138/itemsImages/2d6a89f7-bf3e-416d-9229-d7f6b7e66b21-871867.webp)
to taste salt
Step 7
Butter brioche buns, and toast on pan.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643138/itemsImages/6fa194d2-c013-4665-9b8a-fbd2577f3de4-21352.webp)
brioche buns
Step 8
Add 3 slices of raclette cheese to nonstick pan, and cook under broiler under melted, about 20-30 seconds.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643139/itemsImages/b0506ea6-4bf9-49a8-b133-e36caa092c7b-966977.webp)
3 slice raclette
Step 9
Assemble sandwich. Layer of tartar, cabbage, fish, cheese, tartar, and bun. Enjoy!
Japanese Tartar Sauce
Step 1
Boil eggs for 6 mins, then turn off heat and let sit in that water additional 6 mins. Ice bath after. Dice eggs
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643146/itemsImages/ff969fef-87fb-48e2-b6cf-c95da42b23ee-658877.webp)
2 egg
Step 2
Combine the diced egg, kewpie mayo, pickles, shallots, parsley, mustard powder, lemon juice, and salt. Refrigerate.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643147/itemsImages/42e636fd-c50e-4e03-901b-14cd39420db2-39849.webp)
2 egg
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643148/itemsImages/40e9655b-7111-46c2-886f-79d49fc598e6-759752.webp)
½ cup kewpie mayonnaise
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643149/itemsImages/88b11168-7357-40b7-a1f7-a135fb83c37a-714874.webp)
2 ½ oz cornichon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643149/itemsImages/f5adefcb-7ece-4a5e-93d2-e855aed1a99f-503835.webp)
1 shallot, minced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643150/itemsImages/bc45ce8d-db6e-4107-9660-6ee0d4fbfadd-468014.webp)
¼ cup italian parsley
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643151/itemsImages/0b72f7a2-41ce-4906-b2fa-b8295fd1244f-986554.webp)
½ tsp Japanese mustard powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643151/itemsImages/823f460f-fc56-4449-9288-52f00ec73797-619643.webp)
1 lemon, juice
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643152/itemsImages/cf059abd-c67c-4c3d-a6a1-0a9fa41b5b27-586055.webp)
to taste salt