Fish Katsu Sando by chefboylee

Fish Katsu Sando

chefboylee

Prep

1 hr

Cook

35 min

US

original

metric

Picture for Fish Katsu Sando

US

original

metric

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

chefboylee

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