Golden, crunchy, and wildly satisfying. This Japanese-inspired sando layers crispy panko-barramundi with tangy tonkatsu sauce and soft milk bread.
Barramundi Katsu Sando
Ingredients
For the fish:
- 300g Australian barramundi fillet (slightly smaller than a slice of bread)
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Salt, to taste
For the cabbage:
- ½ cup shredded cabbage
- 1 tsp kewpie mayo
- 2 tsp dill, finely chopped
For assembly:
- 2 slices thick white bread (crust removed)
- 1 tbsp katsu sauce (from the Asian section of the supermarket)
Method
Prepare the barramundi
- Pat the barramundi fillet dry with paper towels. Season lightly with salt.
Bread the fillet
- Set up a breading station with three bowls: one with flour, one with beaten egg and one with panko breadcrumbs
- Dredge the barramundi in flour, shaking off the excess. Dip it into the beaten egg, then coat it evenly with panko breadcrumbs, pressing gently to adhere.
Fry the barramundi
- Heat oil in a frying pan over medium heat (about 180 degrees)
- Once hot, carefully add the breaded barramundi fillet. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels
Prepare the cabbage:
- In a small bowl, mix the shredded cabbage with kewpie may and finely chopped dill until well combined
Assemble the sando:
- Spread katsu sauce on one side of each slide of bread
- Place the fried barramundi on one slice, top with the cabbage mixture, and cover with the second slice of bread, sauce side down.
Serve:
- Slice the sando in half and serve immediately. Enjoy your delicious barramundi katsu sando!
