Spicy fish katsu sando

This is your usual fish burger to the next level. The Japanese mayonnaise adds rich, creamy flavour to the sando.

• serves

  1

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 200 g white fish fillets (i’ve used ling fillets) 
• ¾ cup panko crumbs 
• 1 egg, beaten for egg wash 
• ½ cup flour 
• 2 tbsp vegetable oil

Spicy tartar sauce

• 1 hard boiled egg, chopped 
• 2 tbsp Japanese mayonnaise 
• 1½ tbsp sriracha 
• 2 tbsp dill pickles, chopped
• 1 tbsp capers, chopped
• 1 spring onion, finely sliced

To serve

• 2 slices American burger cheese
• 2 slices soft white bread, 2cm thick 
• ⅓ cup iceberg lettuce, thinly shredded 
• 1 tbsp Japanese mayonnaise

Instructions

1. Crumb the fish fillet by dusting in flour, dipping in the egg wash and coating in panko.
2. Add the oil in a medium frypan over medium heat. Shallow fry the fish for 6-8 minutes, frying on both sides, or until golden brown. Set aside on a wire rack to cool slightly.
3. Spread Japanese mayonnaise on 1 side of each slice of bread. Add to a large frypan over medium heat and toast for 2 minutes or until golden. Layer American cheese on 1 piece of bread, followed by the fried fish, sauce, and topped with the second piece of bread. Slice in half to serve.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.