Fried white fish sandwich made with cucumber yogurt sauce

Make the cucumber yogurt sauce. Drain the yogurt. Peel the tough skin off the cucumber and cut it into 2mm pieces. Place in a bowl, add salt, add a little water and squeeze out the water

Thinly slice the onion, sprinkle with a little salt, wrap in gauze, rinse under running water and drain

Mix all of [1] and [2] in a bowl and season with salt and strong, coarsely ground black pepper

Cut the white fish fillets into 1/2-thick slices, remove the skin, season with salt and coarsely ground black pepper, coat with ingredients A in order, fry in 180°C oil for 4-5 minutes, then cut in half

Add B and mix well

Thinly slice the pickles, make a slit in the middle of the bread, and cut the lettuce into quarters

Spread (4) on the inside of the bread, then sandwich (2), fried white fish, tonkatsu sauce, pickles, capers, and lettuce between the slices and cut into bite-sized pieces