Fish Katsu (Panko Fried Fish)
This Fish Katsu is crispy on the outside and tender on the inside. The panko breadcrumbs give it an amazing texture and it is unbelievable paired with some tartar sauce and lemon juice. You can also eat it like a regular katsu dish and throw in some curry, tonkatsu sauce, and rice.
Ingredients
- 1 pound white fish fillets (any white fish like cod, halibut, pollock, haddock, catfish, perch, or mahi-mahi)
- 2 large eggs
- 3 tablespoons all-purpose flour
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 2 cups panko breadcrumbs
- neutral oil (for frying)
Instructions
- In a shallow dish, whisk together the egg, flour, salt, and black pepper together to form a wet batter. The consistency should be slightly looser than pancake batter. If this is not the case, add extra flour or water as needed.
- Dip the fish in the wet batter and shake off the excess. Transfer to a shallow dish with panko breadcrumbs and coat evenly, pressing gently so they stick to the fish. Try to leave no bald spots or else the area around it won't get crispy.
- Heat 1 inch of oil to 375°F. Carefully add 1 or 2 pieces of fish. The oil's temperature will drop to 350°F. Try to maintain that temperature during the rest of the cooking. Fry for 4-6 minutes until golden brown or the flesh reaches 145°F. Transfer to a wire rack to cool and drain excess oil.
Nutrition
Calories: 470kcalCarbohydrates: 26gProtein: 31gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 150mgSodium: 605mgPotassium: 445mgFiber: 2gSugar: 2gVitamin A: 136IUCalcium: 82mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!