Fish Katsu

Ingredients

• Cod

  Fish, atlantic, raw

  4 oz or 113g

• Panko

  365 Everyday Value

  ¼ cup or 15g

• Egg

  Whole, fresh eggs

  ½ extra large or 28g

• Wheat flour

  Whole-grain

  ⅛ cup or 15g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Bay

  Castella

  ¼ teaspoon or 25g

• Avocado oil

  ¾ tbsp or 11g

Directions

1. Gather the ingredients for making fish katsu. Pad dry with a paper towel to get rid of excess moisture. Prepare your working space with flour, eggs, and panko each in separate bowls. Generously season the fish with salt, pepper, and Old Bay(optional). Then read the secrets found here.
2. Dredge fish in flour and let it sit for 5-10 minutes in order to let the flour thoroughly adhere to the fish. Shake off the excess.
3. After dredging fish in flour, dip the fish in the egg, let the flour on the fish soak up the egg for 3-5 minutes in order for the egg to soak into the flour.
4. Gently shake off excess egg, and put the fish in the panko crumbs.
5. Turn the fish over in the panko. Grab some of the excess panko in the bowl and sprinkle the panko over the top of the fish. Push the panko on to the fish with a little force. Pad the panko into place on the fish ensuring to completely coat the fish. Repeat this process for all the fish.
6. Put enough oil in a cast iron pan to immerse the fish half way. Heat the oil to cooking temperature. Check the oil for correct temperature. Take a small piece of the batter off of the fish already prepared. Place that batter into the frying pan to see if the batter immediately starts to cook. It should float on the oil with small bubbles. (Caution! The oil should never be smoking!)
7. When the oil is ready place coated fish in the oil one by one gently. The oil should bubble gently if the oil is the correct temperature.
8. Cook for 3-4 minutes on each side.
9. Turn the fish over once while cooking and fry the other side until golden brown like shown in the picture. When finished place the fish on a plate lined with a paper towel.
10. (source: https://recipes.nuenotion.com/saengsun-katsu-fish-katsu/)