EnglishFish cutlet
Soul food in Tokushima
Fish cutlet introduction
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutlass fish and perch caught in nearby waters, sprinkled with bread crumbs, and deep-fried. In Tokushima, “cutlet” is not pork cutlet, and it is so widely popular that it indicates “fish cutlet.”
In addition to pouring sudachi juice, soy sauce, sauce, mayonnaise, etc. on it and eating it as it is, it is also eaten as a “katsudama” or “katsudama,” which is baked on curry rice, sandwiches, or okonomiyaki.
In addition to pouring sudachi juice, soy sauce, sauce, mayonnaise, etc. on it and eating it as it is, it is also eaten as a “katsudama” or “katsudama,” which is baked on curry rice, sandwiches, or okonomiyaki.
