Any Kind of Fish Katsu Recipe (Deep Fried Panko Fish)

Fish katsu: is it a fish stick? Is it a katsu? Is it even a Japanese food? Whatever it is, it’s delicious! This recipe involves breading fish filet in panko and deep frying. How could it not be good? Also keep reading if you’d like to learn how to katsu anything in general!

Do any other of you parents go through phases like this? Where you think, “I should really add more fish into my kids’ diet?” Or for anybody, actually, do you ever think, “I want to eat more fish, but I’m kind of tired of all the same ways of cooking it?” Well, that’s essentially how I got to this recipe. And it works! Because both the adults and the kids LOVE this fish. I mean.. it’s deep fried.. so who wouldn’t? But this begs the question…

Is Fish Katsu Actually a Glorified Fish Stick?

The short answer is yes. Fish katsu is just a boneless fish filet, dredged in a batter, breaded with panko, and deep fried. If you cut it into sticks, you essentially get panko fish sticks! But actually I like the whole fish filet better.

I have to say, it doesn’t really FEEL like eating a fish stick, though. Something about the panko breading really elevates the dish. The crust is SO crispy and thick! I don’t think you’ll go back to fish sticks after this. Although I do love fish sticks.

What Kind of Fish for Fish Katsu?

Any kind you want! I prefer boneless filets, for ease of eating afterward. I have used salmon, cod, and tilapia, but my favorite so far has been rockfish!

Do They Katsu Fish in Japan?

Yes! There is a dish called “aji fry,” which is a breaded, deep fried horse mackerel. I’m not sure if there’s a general term for fish that has been katsu-ed (if you know, please tell me!). In general, when seafood is breaded and deep fried, it’s called (fish name) fry. So maybe I should call this sakana fry? Sakana katsu? In any case, deep fried fish is a common homemade dish in Japan. We have received a salmon katsu in bento boxes from my kids’ Japanese immersion school, which is actually the inspiration for this recipe.

How to Katsu Anything

Are you ready to be let in on the secret of katsu-ing? (Is katsu a verb? I’m making it a verb.)

All of my katsu recipes are actually essentially the same thing. Choose your protein, dredge it in a batter, dip in panko, and fry (or air fry). And guess what? The batter and panko ratios are pretty much the same every single time. Here it is:

Protein + Batter (1/4 cup flour and two eggs mixed together) + 2 cups panko (toasted if using air fryer)

That’s it! Once you get that down you won’t even have to come back to my blog for the recipe! Although, I do hope you come back. I’ll miss you.

What Kinds of Things Can You Katsu

Truly, this batter and panko combination works for anything. Here are some things I have katsu-ed and you can too:

• Chicken (chicken katsu)
• Pork (tonkatsu)
• Shrimp (ebi fry)
• Ground Meat (menchi katsu)
• Fish filets (this recipe!)

How to Get the Thickest, Crispiest Katsu Crust

There are several theories floating around the internet on how to get the crispiest katsu crust. One method is the double dredge: you dip in flour and egg, then dip AGAIN in flour and egg before dipping in panko.

Another is the double fry: deep fry your katsu, then let it rest a few minutes. Then fry again.

But my preferred method is the batter dredging. Instead of dipping in eggs and flour separately, I mix the eggs and flour together to form a thick batter. Dip your protein in the batter, then the panko. Fry, and you’re done! I find it gets just as crispy as the other methods, but is actually much easier. Plus, you have one less dish to clean up afterwards.

Making Fish Katsu in the Air Fryer

I always deep fry this one, but you certainly can make fish katsu in the air fryer. Just remember to toast your panko on the stove beforehand, if you like the deep brown color. And cook according to your air fryer’s recommendations for fish.

Is there anything else I forgot to mention? Leave me questions and comments down below, and let me know if there’s anything else you’d like me to katsu! Happy cooking!

Any Kind of Fish Katsu (Deep Fried Panko Fish)

This fish katsu is a fish filet breaded in panko and deep fried. You can choose any kind of fish you want!

4.80 from 15 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Asian American, Japanese

Servings 4 people

Ingredients

  

1x2x3x

• 1 lb boneless fish filet of choice about 4 filets
• 1 pinch salt see notes
• 1/4 cup flour
• 2 eggs
• 2 cups panko
• oil for deep frying

Instructions

 

• Put oil in deep frying vessel of choice (I use a wok) and begin to heat to 350 degrees F.
• Mix flour, salt, and eggs in a shallow dish. Place panko in a separate dish.
• Dip fish filets in flour/egg batter, then dip in panko, pressing panko firmly into the sides.
• Place breaded filets into preheated oil (you may have to cook in two batches). Cook for 2-3 minutes per side or until fish is cooked through.
• Serve fish with tonkatsu sauce, tartar sauce, or other topping of choice.

Notes

I usually don’t measure how much salt I put into the flour. I just do a pinch. If you’re unsure, you can start with 1/4 tsp. If it’s not salty enough, salt can always be sprinkled on after while fish is hot.

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