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.
To serve the fish katsu
- rock salt
- lemon wedges
- shredded cabbage
- Japanese mayonnaise mixed with wasabi
- 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.