Two Secrets to Make Great 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 and a bland taste. I have experimented over the years and have found the very best way to make fish katsu, there is no need to look further this is the recipe for you. If you love fish katsu, then this recipe is bound to tantalize your tastebuds. Fresh, crispy, crunchy, and full of delight. Best fish katsu recipe ever.

Nutrition Rating: BroccoliBroccoliBroccoli

Fish Katsu History

Fish Katsu is the Japanese way of preparing fish cutlets. Originally inspired from european fried cutlets. However, the Japanese perfected the panko, and now europeans often favor panko over bread crumbs. In addition, Katsu (panko breaded something) has been adapted into various other cultures cuisine such as Korean and Hawaiian foods. Fish Katsu consists of a white fish such as tilapia, flounder, or cod that is breaded with panko, and fried. Panko bread crumbs gives fish katsu a delicious crunchy shell. The fish is pan fried to golden brown and is normally served with tartar sauce.


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Saengsun Katsu
Fish Katsu
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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
Fish Katsu
Votes: 0
Rating: 0
You:
Rate this recipe!
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
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Servings Prep Time
people 10minutes
Cook Time
20minutes
Servings Prep Time Cook Time
people 10minutes 20minutes
Ingredients:
Ingredients:
Instructions
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  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.

    Fish Katsu - Seasoning fish
  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.

    Fish Katsu - Pressing the flour
  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.

    Fish Katsu - Dredging fish in egg
  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.

    Fish Katsu - Pressing the crumb
  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.

    Fish Katsu - Cooking
  8. Cook for 3-4 minutes on each side.

    Fish Katsu - Cooking
  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.

    Saengsun Katsu
Nutrition Facts
Fish Katsu
Amount Per Serving
Calories 345 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 162mg 54%
Sodium 587mg 24%
Potassium 468mg 13%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 28g 56%
Vitamin A 3%
Vitamin C 4%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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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