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Fish Katsu Sando

by chefboylee
lunchJapanese
Source: https://www.instagram.com/reel/CYt_hKPIija

Ingredients

produce
  • 1/4 cupItalian parsley
  • 1 lemonlemon juice
  • 1shallot(minced)
  • 2.5 ozcornichon
  • 1/2white cabbage(sliced)
protein
  • 2egg(diced)
  • 4 filletsrockcod(regular cod works)
dairy
  • buttermilk(enough to cover)
  • 3 slicesraclette cheese
grain
  • 1 cuppanko
  • brioche bun(buttered)
pantry staple
  • 2 tbspJapanese curry powder
  • 3 tbspsalt
  • 1/2 cupkewpie mayo
  • 1/2 tspJapanese mustard powder
  • 1 cupcorn starch
  • salt(to taste)

Instructions

  1. Soak your fish in buttermilk for at least an hour and refrigerate.
  2. Make tartar sauce. Boil egg for 6 mins, then turn off heat and let sit in that water additional 6 mins. Ice bath after.
  3. Combine the egg, kewpie, pickles, shallots, parsley, mustard powder, lemon juice, and salt. Refrigerate.
  4. Slice cabbage, and soak in ice water 30 mins. Will make crispy texture and more sweet.
  5. Combine panko, corn starch, curry powder and salt. Mix.
  6. Pull fish from fridge, dredge in panko mix.
  7. In deep fryer, at 375F, fry for 2 mins. Remove and season with salt.
  8. Butter brioche buns, and toast on pan.
  9. Add 3 slices of raclette cheese to nonstick pan, and cook under broiler until melted, about 20-30 seconds.
  10. Assemble sandwich. Layer of tartar, cabbage, fish, cheese, tartar, and bun. Enjoy