Korean Fish Cutlet Sandwich

5 from 1 vote

Let's start by boiling 2 eggs - give it a hardboil for 10 minutes.
While you wait, finely dice the onion (¼ a whole) into very small pieces. Then finely dice the gherkins (2 whole) as well. Next, roll up the perilla leaves (2 leaves) and dice them into small pieces as well (Perilla Leave is an optional ingredient).
Grab the lemon and grate the skin to make lemon zest (½ teaspoon!). Then squeeze the lemon for fresh lemon juice (1 Tablespoon).
Now back to the eggs. After 10 minutes, drain the water. Peel and mash the boiled eggs with a fork in a mixing bowl. Once they're evenly mashed, add-in the diced onions, gherkins and perilla leaves. Next, add in some Mayonnaise (¼ cup). Mix it up evenly.
Next, add-in Lemon Zest (½ teaspoon) and Lemon Juice (1 Tablespoon). Give it a good mix. Then give it a taste. You can add-in a few shakes of salt and black pepper if you'd like.

Cut green cabbage into very thin slices with a knife. If you have a Mandoline, use it - makes for extra-thin slices!
Grab 2-3 additional gherkins. Slice them thin with your knife.
Next, pull the leaves off the cilantro and put them into a small pile. You can mix in some stem too!
Fill a pot with enough oil. Then fry your fish cutlet until it's dark golden-brown.

If you'd like, spread some butter over your sandwich bread slices and give it a toast.
Then places the bread slices on a cutting board. Spread your homemade tartar sauce on both slices.
Then add the sliced cabbage onto one slice. Followed by the gherkins. Then the fried fish cutlet. Add another layer of tartar sauce over the cutlet. Then sprinkle-on some chili pepper flakes over the tartar sauce. Finally, finish by adding the cilantro leaves.
Close the sandwich lid. Cut in half - or diagonally. And Bon Appetit!