Inspired by the fried pond smelt in Izakaya Bottakuri, the bread coating of this fish katsu is mixed with aonori (dried green seaweed) which gives the dish a whiff of fresh sea breeze.
Izakaya Bottakuri is a manga series that had been adapted for television. Each episode features Japanese dishes that are actually cooked at home and rarely served at restaurants.
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.
Ingredients
- 500 grams fish fillet or fillets (tilapia was 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.
