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Meaty with a dash of veggies

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Seafood Appetizers Lunch / Dinner

Fish katsu

Published: 02.02.2021 ยป Last updated: 11.22.2022

Inspired by the fried pond smelt in Izakaya Bottakuri, the bread coating of this fish katsu is mixed with aonori (dried green seaweed) which gives the dish a whiff of fresh sea breeze.

Fish katsu with lemon wedges and shredded cabbage on white plate

Izakaya Bottakuriย is a manga series that had been adapted for television. Each episode features Japanese dishes that are actually cooked at home and rarely served at restaurants.ย 

But what makes this fish katsu unique? Well, katsu means dreding small pieces of food in flour, dipping in beaten eggs and coating with panko before frying.

Dredging fish fillet in flour, dipping in egg and coating with pako

This fish katsu follows that exact procedure using the traditional ingredients with one exception. Aonori is mixed into the panko.

Frying fish katsu

During frying, the lovely aroma and flavor of the seaweed are heightened. Eating fish katsu cooked this way is an altogether different experience, I tell you. Definitely a must try.

Fish katsu

Connie Veneracion
Although the fish is perfectly seasoned, for best experience, drizzle the fish katsu with lemon juice then dip in wasabi mayo before taking a bite.
Fish katsu sprinkled with salt
Print
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 500 grams fish fillet or fillets - (tilapia is used here)
  • salt
  • 1 cup panko
  • ยผ cup aonori - (you may use more)
  • ยฝ cup all-purpose flour
  • 1 egg
  • cooking oil - for deep frying

To serve the fish katsu

  • rock salt
  • lemon wedges
  • shredded cabbage
  • Japanese mayonnaise - mixed with wasabi

Instructions
 

  • Pat the fish fillets dry with paper towels, cut into half-inch wide strips and toss lightly with a teaspoonful of salt.
  • In a shallow bowl, stir together the panko and aonori.
  • Place the flour in a shallow bowl.
  • Beat the egg in another shallow bowl.
  • Dredge each fish strip in flour, dip in egg and coat with the panko-aonori mixture.
  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Fry the fish strips in batches until golden and crisp.
  • Divide the fish katsu among four plates, and arrange shredded cabbage and lemon wedges on the side.
  • Sprinkle the fish katsu with rock salt liberally and serve with wasabi mayo for dipping.
Keyword Fish Fillet, Tilapia
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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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