Fish Katsu Recipe
crispy deep fried fish cutlet served with side of tartar sauce
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Ingredients
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Fish Katsu Ingredients
Method
Preparation Instructions
Prepare the Fish
Pat the fish fillets dry with paper towels, then season both sides with salt and black pepper.
Set Up Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Fish
Dredge each fish fillet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere the breadcrumbs.
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fish
Carefully add the breaded fish fillets to the hot oil, frying in batches if necessary, for about 3-4 minutes on each side, or until golden brown and cooked through.
Drain and Serve
Remove the cooked fish from the oil and drain on a paper towel-lined plate. Serve hot with a side of tartar sauce.