Place a wire rack in a large rimmed baking pan; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Sweet peas are blended for a uniquely creamy topping to this crispy katsu-style sandwich that pulls together in no time for a simple air fryer dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. thinly shredded Napa cabbage | ||
| ½ c. thinly sliced red onion | ||
| 4 small red radishes, thinly sliced | ||
| ⅔ c. unseasoned rice vinegar | ||
| 2 (5 ½- to 6-oz.) Fish Market frozen swai fish fillets, thawed, cut into 4x1-in. fillets strips | ||
| ½ tsp. Jane’s Krazy Mixed-Up Seasonings original mixed-up salt, divided | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 1 Hy-Vee large egg | ||
| ¾ c. Hy-Vee plain panko bread crumbs, crushed | ||
| 1 tbsp. coarsely ground Hy-Vee fish & seafood seasoning | ||
| 1 ½ c. Hy-Vee fresh steam peas, thawed | ||
| 2 tbsp. canned coconut cream | ||
| 4 Hy-Vee Bakery brioche hamburger buns, split and toasted | ||
| 2 tsp. Heinz 57 Collection Culinary Crunch Mandarin orange miso crunch |
Things To Grab
- Wire rack
- Large rimmed baking pan
- Small bowl
- Paper towels
- 3 shallow bowls
- Air fryer
- Hy-Vee nonstick cooking spray
Directions
For slaw, combine cabbage, red onion and radishes in a small bowl. Stir in rice vinegar; cover and refrigerate.
Pat fish dry with paper towels. Sprinkle with 1/4 tsp. salt seasoning.
Place flour in a shallow bowl. Whisk egg in another shallow bowl. Stir together panko and fish seasoning in a third shallow bowl.
Dip fish, one piece at a time, into flour; shake off excess. Then dip into eggs; coat with panko mixture, gently pressing to adhere.
Place fish pieces on wire rack in baking pan. Freeze for 10 to 15 minutes or until coating is set.
Preheat air fryer to 400 degrees according to manufacturer’s directions. Generously spray air fryer basket with nonstick spray. Working in batches, place coated fish strips in a single layer in basket. Spray fish strips with nonstick spray. Air-fry for 4 to 5 minutes or until fish reaches 145 degrees, turning and spraying occasionally with nonstick spray.
For pea mash, place peas, coconut cream and remaining 1/4 tsp. salt seasoning in a food processor. Cover and pulse until smooth.
To serve, place slaw on bun bottoms. Top with fish strips, miso crunch, sweet pea mash and bun tops.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 95mg
- Sodium: 1030mg
- Total Carbohydrates: 60g
- Protein: 25g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%