Kummel Katsu Taco

Hake Katsu Taco

Deep fried fish has never looked better. And it’s not all thanks to wasabi, sesame and teriyaki. Magic happens when you sprinkle the golden brown fillets with shredded white cabbage and garden radish.


Number of portions
  • 400 g red or white cabbage, finely shredded

  • 120 g radishes, thinly sliced

  • 20 Santa Maria Wheat Tortilla 6”

  • 1 kg hake fillet

  • 200 g panko breadcrumbs

  • 3 eggs

  • 1 dl wheat flour

  • 1 tsp salt

  • {0,5} tsp Santa Maria Tellicherry Black Pepper

  • 2 tbsp Santa Maria Wasabi & Sesame

  • 5 dl mayonnaise

  • Santa Maria Teriyaki Sauce

  • 5 spring onion/green onion, finely shredded

How to prepare

  1. Place the red/white cabbage and radishes in bowls of cold water until just before serving for extra crispness. Mix the mayonnaise and Wasabi & Sesame, and pour into a squeeze bottle with thin tip.

  2. Portion the hake fillet into 20 pieces of about the same size.

  3. Mix salt and pepper into the flour and pour into a dish. Pour the panko breadcrumbs into another dish. Beat the eggs in a bowl until smooth. Double coat the fish by dipping the pieces into the flour, the eggs, and then the panko. Place on a baking sheet and allow to stand for at least 10 minutes.

  4. Then fry the breaded fish in neutral oil until they are golden brown (about 3 minutes at 180 degrees C). Place on a cooling rack so they do not become soft.

  5. Warm the tortillas and fill them with the white cabbage and then the fried fish. Top with the Wasabi & Sesame mayonnaise and teriyaki sauce. Finish with radishes and spring onion and sprinkle with some Wasabi & Sesame spice.

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