Hake Katsu Sando
Katsu Sando de Pescada
Katsu Sando de Pescada
INGREDIENTS
- Brasmar Hake Fillets
- Tall sliced bread
- Teriyaki sauce
- Panko
- Red cabbage
- Kale heart
- Coriander
- Lemon
- Butter
- Oil for frying
- Egg
- Flour
PREPARATION
Cut the red cabbage and the heart cabbage into strips. Season with salt and mash until they begin to lose liquid.
Chop the coriander and add to the cabbage. Season with lemon juice and salt and mix.
Season the hake fillets with olive oil and salt. Bread the hake, passing the fillets through flour, egg and panko.
Fry the hake in oil.
Toast the bread on both sides.
To use.
PREPARATION
Cut the red cabbage and the heart cabbage into strips. Season with salt and mash until they begin to lose liquid.
Chop the coriander and add to the cabbage. Season with lemon juice and salt and mix.
Season the hake fillets with olive oil and salt. Bread the hake, passing the fillets through flour, egg and panko.
Fry the hake in oil.
Toast the bread on both sides.
To use.
