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Fish katsu
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.
Course
Appetizer, Main Course
Cuisine
Japanese
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
500
grams
fish fillet or fillets
(tilapia is used here)
salt
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
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.