Crispy Japanese Fish Katsu
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
6 servings
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Calories
255 kcal
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Course
Main Course
Crispy Japanese Fish Katsu
Description
Crispy Japanese Fish Katsu consists of cod filets prepared by drying and carefully de-boning, then coated in seasoned flour, beaten eggs, and panko breadcrumbs seasoned with salt and black pepper. The filets are fried in vegetable oil until golden brown, creating a crisp outer crust while maintaining a tender, flaky interior. The accompanying katsu sauce blends ketchup, Worcestershire sauce, soy sauce, and sugar to provide a balanced savory and sweet dipping option. Attention to frying temperature and spacing prevents steaming, keeping the coating crunchy.
This fried fish pairs well with steamed rice or shredded cabbage for a classic Japanese-style meal. The rich breadcrumb coating and flavorful sauce make it a satisfying dish for lunch or dinner.
For best results, avoid overcrowding the pan when frying to maintain oil temperature and achieve a crisp texture. Using a heavy-bottomed pan helps with even heat distribution during frying.
Ingredients
Crispy Fish Katsu
- 1.5 lb cod filet (6 small cod filets or 1.5-2 lbs boneless, skinless cod filets)
- ⅓ c all-purpose flour
- 3 egg
- 2 c panko (Crispy Bread Crumbs)
- salt To taste. I use 1 teaspoon salt, ½ teaspoon pepper
- black pepper To taste. I use 1 teaspoon salt, ½ teaspoon pepper
- vegetable oil Enough to fill pan 1" deep, for frying
Katsu sauce
- ¼ cup ketchup
- 2 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoon sugar
Instructions
Crispy Japanese Fish Katsu
- Pat fish dry with paper towels. Feel for bones with your hands and if there are any remaining bones, trim them out. Leave filets whole or cut into desired size pieces.
- Make your breading station: Pour flour onto a rimmed plate or shallow bowl. Add eggs and beat in a separate small bowl and pour panko crumbs, salt and pepper into a third bowl or plate. Mix panko, salt and pepper together well.
- Dredge each fish filet into flour. Then dip them in the beaten egg and finally roll them in the panko crumbs. Use your hands if necessary to press crumbs into cod filets and coat them as thickly as possible.
- Heat a skillet containing at least an inch of cooking oil over medium heat to about 350º, or until oil sizzles and pops when a drop of water hits it.Gently lower pieces of fish into the pan, being careful not to splatter hot oil. Fry the fish in batches until golden brown on one side (about 2 minutes), then flip, and repeat on second side.Remove from oil and drain on a paper towel-lined plate.
Homemade Katsu Sauce
- Whisk all sauce ingredients together well and serve with fish.
Notes
- Do not overcrowd the frying pan; leave space between fish pieces to keep the oil hot and crisp the coating.
- Use a heavy-bottomed pan to ensure even heat and consistent frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 131mg | 44% |
| Sodium | 571mg | 24% |
| Potassium | 625mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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