5 from 189 votes
Crispy Japanese Fish Katsu
Crispy Japanese Fish Katsu features cod filets coated in flour, egg, and panko breadcrumbs seasoned with salt and pepper, then deep-fried to a golden crisp. The crunch of the breading contrasts with the tender fish inside, complemented by a tangy katsu sauce made from ketchup, Worcestershire, soy sauce, and sugar. Proper frying technique and spacing ensure an even, non-greasy crust.
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings:
6
servings
Calories:
255 kcal
Course:
Main Course
Cuisine:
Japanese, American
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)
- black pepper To taste. I use 1 teaspoon salt, ½ teaspoon pepper
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 255
% 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.