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Fish Katsu

Recipe by Connie Veneracion
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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 people
Fish katsu (tilapia was used here) served with lemon wedges and shredded cabbage
Print Recipe

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.
    Dredging fish fillet in flour, dipping in egg and coating with panko mixed with aonori (dried green seaweed)
  • 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.
    Frying fish katsu
  • 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.
Keyword Fish fillet, Tilapia