Jang Ho-jun's Flounder Katsu Sando
A high-class Japanese-style sandwich of crispy-outside, moist-inside flounder cutlet paired with a sweet and tangy homemade tartar sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- To reduce the sharpness of minced onion, soak it in cold water for 10 minutes, then squeeze out the water thoroughly before adding to the sauce.
- Fish is more delicate than meat, so handle it gently when coating or placing in the pan to prevent breaking.
- Let the freshly fried cutlet cool slightly on a wire rack before putting it between the bread; otherwise the bread will become soggy.
Recommended for
- For those who want to try following a sensuous and refined Japanese-style recipe from a 'Black and White Chef' contestant.
- For those who enjoy the harmonious texture of tender fish cutlet and crunchy homemade sauce.
- For those looking for a high-quality finger food that can set the mood for anniversaries or home parties.
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