Quick & Easy Fish Katsu Bites
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
216 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Japanese
Quick & Easy Fish Katsu Bites
Description
This recipe for Fish Katsu Bites starts with bite-sized pieces of white fish such as haddock, cod, halibut, or pollack. The fish is seasoned with salt and pepper, then dredged in cornstarch, dipped into beaten egg, and coated in panko breadcrumbs to ensure a crisp crust after frying. Cooking in hot vegetable oil at medium temperature for about two minutes per side yields a golden brown, crunchy exterior while keeping the fish moist inside.
The lightness of the white fish pairs well with the crunchy breadcrumb coating. The fish is diced relatively small, promoting even cooking and ease of eating as finger food or a party appetizer. The accompanying dipping sauce combines mayonnaise with Sriracha for a creamy and spicy contrast, enhancing the flavor without overpowering the fish.
The method emphasizes controlling oil temperature for optimal crispness and avoiding overcrowding the pan. Using a thermometer or a wooden chopstick to check bubbling ensures the oil is ready. Draining the fried pieces on wire racks or paper towels helps maintain crispness.
Ingredients
- 14 oz haddock or cod/halibut/pollack fillets, fillets
- 1 cup panko breadcrumbs or regular breadcrumbs, use more if needed
- 1 large egg beaten
- ¼ - ½ cup cornstarch or potato starch
- 1 teaspoon salt or as needed
- ½ tsp black pepper or as needed
- vegetable oil or any neutral oil
Dipping Sauce:
- 2 tablespoon mayonnaise or regular mayo, Japanese style
- 1 tablespoon Sriracha sauce
Instructions
- Dice fish fillets into bite-sized pieces, about 1.5-inch wide.
- Pat your diced fish dry with a paper towel on both sides.
- Evenly season with salt and black pepper on both sides.
- Evenly coat each piece of fish in cornstarch, beaten egg and lastly panko breadcrumbs ensuring no bald spots.
- Heat 2-inches of vegetable oil in a large pan on medium heat (around 350 degrees F with a digital instant read thermometer). To check if the oil is hot enough without a thermometer, place a wooden chopstick in the middle and if bubbles form, it's time to fry the fish.
- Fry the fish in small batches on all sides until golden brown, about 2 minutes each side and cooked through. Note: cooked fish has an internal temperature of 145 F.
- Transfer fried fish to a wire rack or paper towel lined baking sheet to remove excess oil.
- In a small bowl, combine Sriracha Mayo sauce ingredients and enjoy with fish bites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1592mg | 66% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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