The Best Fish Katsu Recipe
This is the best fish katsu recipe you will ever need—crispy and crunchy coating with soft meat inside. We never get bored of this dish.
You can serve this on shredded cabbage just like tonkatsu or chicken katsu, you may also serve this with curry sauce, just like my previous recipe – Japanese Pork Katsu Curry Rice.
Tonkatsu – Japanese Pork Cutlet, is one of the most famous Japanese rice bowl dishes, you don’t see many places that offer fish katsu, but fish katsu, in my opinion, is healthier than pork katsu. I always prefer white meat to red. Or If you are bored with the Japanese Style Sous Vide Pork Cutlet Tonkatsu, this is for you!
Jump to RecipeWhat kind of fish is used for the best fish katsu recipe?
Pick one that is fattier. Deep fried is a cooking method that tends to dry the protein, so fattier is better in this case. I have tried deep-fried with cod, red snapper, salmon, fish fillet etc. They all turn out very tasty.
When deep frying protein, we always love the coating because the coating helps to retain the moisture in the food and to stop the food from absorbing excessive amounts of oil and fats from the oil.
How long does it take to deep-fried fish katsu?
Fish, or seafood in general, is cooked very quickly. This also depends on how thick your patty is. Mine took about 15 minutes to be fried to a nice beautiful golden brown colour. Cooking it too long may dry the meat.
What sauce should we use for the best fish katsu recipe?
We love to go with mayo, but tonkatsu sauce also goes so well with fish katsu.
I have shared my homemade tonkatsu sauce in this recipe.
Air-fryer or deep fryer for the best fish katsu recipe?
We always love the traditional deep frying method, aka with a pot of oil. However, I am sure the air-fryer also works, just make sure you flip the katsu halfway and preheat the air-fryer to 400F.
Heat a pot of vegetable oil. Put the patty in, one at a time
.
What do you need to make the best fish katsu recipe?
Jump to VideoJump to Recipe- 2 Pack Fish Fillet
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Sugar
- 1 tsp Paprika
- Some Salt
- Some Pepper
- 1 tsp Cornstarch
- Some Vegetable Oil
- 1 Pot
- 1 Cooking Chopsticks
- 1 Strainer
- 1 kitchen paper
How to make the best fish katsu recipe?
Use kitchen paper to dry the fish fillet, and Cut the fish into small pieces. Mince the fish after.
Add sugar, onion powder, garlic powder, paprika, salt and pepper to the fish patty, and mix until combined. Add cornstarch, then use your hand to scape up the bowl, and throw the fish paste with force back into the bowl, several times, until the fish paste is sticky. Form fish patties. I made 3 in this recipe.
Beat 2 eggs on a deeper plate. Gather all the coating ingredients: cornstarch, beaten eggs and panko. Coat the fish patty with cornstarch, egg and panko accordingly.
Heat a pot of vegetable oil. Put the patty in, one at a time. Deep fry until golden brown.
Drain the excess oil on kitchen paper. Let it rest for about 5 minutes. Cut the fish katsu into strips.
How to store the fish katsu?
I have tried to make the patty 2 days in advance and keep them in an air-tight container in the fridge. Deep fry when I want to eat them. For the cooked ones, you may reheat them in a preheated oven. However, I always prefer to eat them when they are freshly fried, and I don’t have any leftovers for this. LOL
The Best Fish Katsu Recipe
Equipment
- 1 Strainer
Ingredients
- 2 Pack Fish Fillet
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Sugar
- 1 tsp Paprika
- Some Salt
- Some Pepper
- 1 tsp Cornstarch
- Some Vegetable Oil
Coating
- 1/2 cup cornstatch
- 2 eggs
- 1/2 cup panko
Instructions
- Use kitchen paper to dry the fish fillet.
- Cut the fish into small pieces
- Mince the fish.
- Add sugar, onion powder, garlic powder, paprika, salt and pepper to the fish patty, mix until combined
- Add cornstarch, then use your hand to scape up the bowl, and throw the fish paste with force back into the bowl a several times, until the fish paste is sticky.
- Form fish patties. I made 3 in this recipe.
- Beat 2 eggs on a deeper plate.
- Gather all the coating ingredients: cornstarch, beaten eggs and panko.
- Coat the fish patty with cornstarch, egg and panko accordingly.
- Heat a pot of vegetable oil. Put the patty in, one at a time.
- Deep fry until golden brown.
- Drain the excess oil on kitchen paper. Let it rest for about 5 minutes.
- Cut the fish katsu into strips.
- Serve and enjoy.
Video
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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