Salmon Katsu with Tartare Sauce
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Ingredients
- 500 g salmon fillets, skinless
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 4 tbsp mayonnaise
- 2 gherkins
- 250 g white cabbage, finely shredded
Method
- 1
Cut the salmon into 4 thick pieces and season.
- 2
Coat each piece in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 3
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium heat. Fry the salmon for 3-4 minutes each side until deep golden and the fish flakes easily and is opaque all the way through.
- 4
Drain on kitchen paper.
- 5
Finely chop the gherkins and mix with the mayonnaise to make the tartare sauce.
- 6
Serve the salmon katsu with the shredded cabbage and tartare sauce.
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