Hawaiian Kanpachi Katsu

Ingredients

• 1 cup canola oil
• ¼ cup togarashi
• Zest of 4 limes
• 2 clove garlic grated on a micro plane
• 1 cup honey
• 1 cup lime juice
• ¼ cup minced ginger
• ½ English cucumber
• 2 tablespoons rice vinegar
• 1 avocado cut into bite sized pieces
• 3 tablespoons of togarashi oil
• 1 tablespoon light soy sauce
• 2 tablespoons chopped cilantro
• ¼ cup picked mint leaves
• 4 (3-ounce) skinless, boneless Hawaiian Kanpachi fillets
• 1 cup all-purpose flour
• 3 whole eggs beaten with 3 tablespoons water
• 2 cup panko breadcrumbs seasoned with 2 tablespoons salt
• Blended oil for cooking kanpachi katsu
• Sea salt