Saengsun Katsu
Fish Katsu
To make great tasting fish katsu you first have to know its two secrets. If you don’t know these, you will end up with your breading falling apart … read more
Saengsun Katsu
Fish Katsu
To make great tasting fish katsu you first have to know its two secrets. If you don’t know these, you will end up with your breading falling apart … read more
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Gather the ingredients for making fish katsu. Pad dry with a paper towel to get rid of excess moisture. Prepare your working space with flour, eggs, and panko each in separate bowls. Generously season the fish with salt, pepper, and Old Bay(optional). Then read the secrets found here.

  2. Dredge fish in flour and let it sit for 5-10 minutes in order to let the flour thoroughly adhere to the fish. Shake off the excess.

  3. After dredging fish in flour, dip the fish in the egg, let the flour on the fish soak up the egg for 3-5 minutes in order for the egg to soak into the flour.

  4. Gently shake off excess egg, and put the fish in the panko crumbs.

  5. Turn the fish over in the panko. Grab some of the excess panko in the bowl and sprinkle the panko over the top of the fish. Push the panko on to the fish with a little force. Pad the panko into place on the fish ensuring to completely coat the fish. Repeat this process for all the fish.

  6. Put enough oil in a cast iron pan to immerse the fish half way. Heat the oil to cooking temperature. Check the oil for correct temperature. Take a small piece of the batter off of the fish already prepared. Place that batter into the frying pan to see if the batter immediately starts to cook. It should float on the oil with small bubbles. (Caution! The oil should never be smoking!)

  7. When the oil is ready place coated fish in the oil one by one gently. The oil should bubble gently if the oil is the correct temperature.

  8. Cook for 3-4 minutes on each side.

  9. Turn the fish over once while cooking and fry the other side until golden brown like shown in the picture. When finished place the fish on a plate lined with a paper towel.

Recipe Notes

The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the fish during the pan frying.  It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the fish. Please use a heart healthy oil for making fish katsu.

Chef Tips: Making great Fish Katsu

Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way.  In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.

Cast Iron frying pans become seasoned over time to the type of food you cook in them.  For this reason you want to dedicate a cast iron pan for the type of food you cook.  For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get “seasoned” over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get “seasoned” for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.

The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.  I recommend cast iron skillets below and were hand picked by me for pan frying.

Serving Size = 4oz

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