Crispy Fish Katsu

with Creamy Potato Salad & Ponzu Mayo

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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For our take on katsu (a Japanese technique for breading that achieves exquisitely crunchy texture), we’re coating fish fillets in panko breadcrumbs, then pan-frying them until golden brown—perfectly paired with a dipping sauce of citrusy ponzu mixed with creamy mayo.

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ingredients
Crispy Fish Katsu with Creamy Potato Salad & Ponzu Mayo
Title
  • 21 oz Wild Alaskan Pollock Fillets
  • 2 Pasture-Raised Eggs
  • 2 Scallions
  • 6 oz Green Beans
  • 1¼ lbs Golden Potatoes
  • ½ cup All-Purpose Flour
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Apple Cider Vinegar
  • ¼ cup Mayonnaise
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut the green beans into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow greens tops. 

Make the potato salad:
2 Make the potato salad:

Add the diced potatoes to the pot of boiling water and cook 10 minutes, or until slightly tender when pierced with a fork. Add the green bean pieces. Continue to cook 5 to 7 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions, vinegar, sweet chili sauce, and crème fraîche. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. 

Coat the fish:
3 Coat the fish:

While the potatoes cook, pat the fish dry with paper towels. Transfer to a cutting board; cut each fillet into two equal-sized pieces. Season with salt and pepper on both sides. Crack the eggs into a large bowl; add the miso paste and season with salt and pepper. Whisk vigorously until smooth. Combine the flour and half the togarashi on a large plate; season with salt and pepper. Place the breadcrumbs on a separate large plate; season with salt and pepper. Working two pieces at a time, thoroughly coat the seasoned fillets in the seasoned flour (shaking off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate. 

Cook the fish:
4 Cook the fish:

While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in two batches, add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through (adding a thin layer of oil to the pan between batches). Transfer to a paper towel-lined plate and immediately season with salt. 

Make the ponzu mayo & serve your dish:
5 Make the ponzu mayo & serve your dish:

While the fish cooks, in a bowl, whisk together the mayonnaise and ponzu sauce. Season with salt and pepper. Serve the cooked fish and potato salad garnished with the sliced green tops of the scallions and remaining togarashi. Serve the ponzu mayo on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut the green beans into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow greens tops. 

2 Make the potato salad:

Add the diced potatoes to the pot of boiling water and cook 10 minutes, or until slightly tender when pierced with a fork. Add the green bean pieces. Continue to cook 5 to 7 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions, vinegar, sweet chili sauce, and crème fraîche. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. 

Make the potato salad:
Coat the fish:
3 Coat the fish:

While the potatoes cook, pat the fish dry with paper towels. Transfer to a cutting board; cut each fillet into two equal-sized pieces. Season with salt and pepper on both sides. Crack the eggs into a large bowl; add the miso paste and season with salt and pepper. Whisk vigorously until smooth. Combine the flour and half the togarashi on a large plate; season with salt and pepper. Place the breadcrumbs on a separate large plate; season with salt and pepper. Working two pieces at a time, thoroughly coat the seasoned fillets in the seasoned flour (shaking off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate. 

4 Cook the fish:

While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in two batches, add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through (adding a thin layer of oil to the pan between batches). Transfer to a paper towel-lined plate and immediately season with salt. 

Cook the fish:
Make the ponzu mayo & serve your dish:
5 Make the ponzu mayo & serve your dish:

While the fish cooks, in a bowl, whisk together the mayonnaise and ponzu sauce. Season with salt and pepper. Serve the cooked fish and potato salad garnished with the sliced green tops of the scallions and remaining togarashi. Serve the ponzu mayo on the side. Enjoy!