Fish Katsu Sando | Provecho

Fish Katsu Sando

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30 min

Posted on May 1, 2025

D

dansfoodforthought

2 servings

Fish Katsu Sando

2 servings

Ingredients

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Directions

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Notes

Fish options: Cod is perfect, but haddock, ling, flathead, barramundi, or hoki all work well. Just choose a firm white fish that won’t fall apart when frying, and portion it to around 130–150g. Dry the fish: Pat the fillets dry with paper towel before seasoning and breading — moisture is the enemy of crispiness. Rest the breaded fish: Let the crumbed fillets sit for 5–10 minutes before frying to help the coating stick better and crisp up more evenly. Oil temp matters: Keep the oil at 170°C for shallow frying. Too hot and the crumbs burn; too cold and the fish turns greasy. Shred the cabbage finely: Use a sharp knife or mandoline for thin, fluffy shreds that balance the richness of the fish and tartare. If your using a knife I like to take the leaves off the cabbage and stack a few on top of each other to get a more even cut.

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