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.
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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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.
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.
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.
Gently shake off excess egg, and put the fish in the panko crumbs.
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.
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!)
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.
Cook for 3-4 minutes on each side.
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.
Amount Per Serving
Calories 345Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 24g8%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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.