This Japanese Fish Katsu recipe is easy to make with only six ingredients. It's unbelievably crispy on the outside, with tender and flakey fish on the inside.
🇯🇵 About This Recipe
I can't wait for everyone to try this recipe! Fish Katsu is like the crispier, more textured version of Fish and Chips.
You can use any type of fish for this recipe, but I recommend using fatty, white fish like cod or halibut.
The key to getting a super crisp crust is using Panko breadcrumbs. They're bigger and flakier than regular breadcrumbs.
⭐ Tips For The Best Fish Katsu
- Use Panko breadcrumbs: Panko breadcrumbs are large and flakey, lending a great texture to the fish cutlet. Regular breadcrumbs can be substituted but don't give the same results.
- Fry at the right temperature: Use a thermometer to monitor the oil temperature (at least 350℉ and no more than 375℉). If the oil is too hot, the crust will burn before the fish is cooked. If the oil is not hot enough, the coating will be soggy/soft instead of crisp.
- Drain excess oil: After the fish has been deep fried, place it on a wire rack to drain excess oil. This will keep it nice and crispy.
- Fish filet: Use any white fish like cod, halibut, pollock, haddock, catfish, perch, or mahi-mahi. I prefer thick, fresh cuts. If using frozen, ensure that it's completely thawed.
- Panko breadcrumbs: A Japanese-style breadcrumb that is larger and flakier. It creates a more crunchy exterior.
- Eggs: Used for the dredge so that the breadcrumbs adhere to the fish.
- Flour: Mixed directly with the dredge to create a thicker batter.
- Salt and Pepper: To enhance all the flavors and provide extra flavor.
STEP 1: In a shallow dish, mix egg, flour, salt, and pepper together to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).
STEP 2: Dredge the fish thoroughly and allow any excess to drip off. Transfer the fish to a shallow dish with panko breadcrumbs and coat evenly.
STEP 3: Heat 1 inch of oil to 350°F. Fry 1-2 pieces of fish at a time for 4-6 minutes until golden brown or the flesh reaches 145°F. Place on a wire rack to cool and drain excess oil. Enjoy with tartar sauce or homemade katsu sauce.
🥡 Storage & Leftovers
Storing: Refrigerate leftover Fish Katsu in an airtight container for up to 3 days.
Reheating: Reheat in an oven or air fryer at 375°F. The oven takes 5-7 minutes to reheat, while the air fryer takes only 2-3 minutes.
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Fish Katsu (Panko Fried Fish)
- In a shallow dish, mix egg, flour, salt, and pepper to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).
- Dredge the fish thoroughly and allow any excess to drip off. Coat the fish in panko breadcrumbs, making sure there are no bald spots.
- Heat 1 inch of oil to 350°F. Fry 1-2 pieces of fish at a time for 4-6 minutes or until it reaches 145°F. Place on a wire rack to cool and drain excess oil. Enjoy with tartar sauce or homemade katsu sauce.