Tonkatsu with Cod

Method

Divide the fish fillet into four pieces. Place the first piece on a cutting board and cover with parchment paper. Then gently flatten each piece with a hammer until the fish is approximately 1 cm thick. Repeat with all fish pieces.
To coat the fish, place flour and salt in a bowl and mix. Crack the eggs into another bowl and whisk. Place panko and togarashi in a third bowl and mix.
Coat each fish piece one by one in the following order: cover with a thin layer of flour, then dip in eggs, then coat with panko.
Mix all sauce ingredients in a bowl with a whisk.
For the Japanese remoulade, finely chop the ginger and pickled cucumber. Then mix together with the remaining ingredients in a bowl.
Wash the lettuce in cold water and dry thoroughly.
Cut off the ends of the cucumber and cut it in half lengthwise. Then slice it into wide strips using a cheese slicer.
Toast the bread in a toaster.
To fry the fish, cover the bottom of a frying pan with rapeseed oil, about 1 cm deep. Heat the oil slowly until it has a water-like consistency. Fry the fish for 2 minutes on each side.
Assemble the sandwich as follows: bread, remoulade, cucumber, fish, lettuce, remoulade, bread. Cut the sandwich in half lengthwise before serving. Serve with tonkatsu sauce in a bowl on the side for dipping.