Ingredients
100 g plain flour
½ tsp SIDS CRAZY SALT
1 egg, beaten with 50 ml water
100 g panko
4 fillets Hoki
¼ white cabbage, very thinly sliced
Rice bran oil, for deep frying
8 slices white bread, 10 x 10 cm squares
1 tbsp tonkatsu sauce
KEWPIE DRESSING:--
3 tbsp Best Foods Mayonnaise
1 tbsp tonkatsu sauce
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Put the flour, SIDS CRAZY SALT, egg and most of the panko into 3 separate shallow bowls. Spread the reserved panko onto a baking tray.
Lightly dredge the Hoki in the flour. Pat off the excess flour and then lightly coat in egg, shaking off any excess again before coating in the panko. Put on the tray of breadcrumbs to stop them going soggy.
Combine the Kewpie Dressing ingredients with ½ tsp salt. Put the cabbage into a large bowl and lightly coat in the dressing.
Fill a pan no more than ⅓ full with oil and heat to 170°C until a cube of bread browns in 40 seconds. Fry the Hoki for 2 minutes until golden brown, then drain on kitchen paper.
Lay the bread slices on a chopping board, and brush liberally with tonkatsu sauce so that it soaks in. Put Hoki on 4 of the bread slices, top with the cabbage and the other slices of bread. Cut in ½ and serve.
