Ingredients
Fish
4 fillet rockcod
as needed buttermilk
1 cup panko bread crumbs
1 cup corn starch
2 tbsp Japanese curry powder
3 tbsp salt
½ white cabbage, sliced
3 slice raclette
brioche buns
Japanese Tartar Sauce
½ cup kewpie mayonnaise
1 lemon, juice
¼ cup italian parsley
1 shallot, minced
2 egg
2 ½ oz cornichon
½ tsp Japanese mustard powder
to taste salt
Directions
Fish
Step 1
Soak your fish in buttermilk for at least an hour and refrigerate.
4 fillet rockcod
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.
½ white cabbage, sliced
Step 4
Combine panko, corn starch, curry powder and salt. Mix.
1 cup panko bread crumbs
1 cup corn starch
2 tbsp Japanese curry powder
3 tbsp salt
Step 5
Pull fish from fridge, dredge in panko mix.
4 fillet rockcod
Step 6
In a deep fryer, at 375F, fry for 2 mins. Remove and season with salt.
to taste salt
Step 7
Butter brioche buns, and toast on pan.
brioche buns
Step 8
Add 3 slices of raclette cheese to nonstick pan, and cook under broiler under melted, about 20-30 seconds.
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
2 egg
Step 2
Combine the diced egg, kewpie mayo, pickles, shallots, parsley, mustard powder, lemon juice, and salt. Refrigerate.
2 egg
½ cup kewpie mayonnaise
2 ½ oz cornichon
1 shallot, minced
¼ cup italian parsley
½ tsp Japanese mustard powder
1 lemon, juice
to taste salt
