Izakaya Bottakuri 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.
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.
This fish katsu follows that exact procedure using the traditional ingredients with one exception. Aonori is mixed into the panko.
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.
- 500 grams fish fillet or fillets - (tilapia is used here)
- 1 cup panko
- ¼ cup aonori - (you may use more)
- ½ 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
- 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.