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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Our take on katsu (a Japanese technique for breading that achieves exquisitely crunchy texture), highlights panko breadcrumbs, which turn beautifully golden brown when pan-fried—the perfect pairing for a dipping sauce of citrusy ponzu mixed with creamy mayo. Our side of potato salad gets a unique twist from the addition of green beans and a bold dressing of sweet chili sauce and tangy crème fraîche.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up 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, uncovered, 10 minutes. 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, crème fraîche, and 2 teaspoons of olive oil; season with salt and pepper. Stir to thoroughly combine.

Bread the fish:
3 Bread the fish:

While the potatoes cook, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl. Add the miso paste; 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 fish 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 breaded 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 3/4 of the way up 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, uncovered, 10 minutes. 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, crème fraîche, and 2 teaspoons of olive oil; season with salt and pepper. Stir to thoroughly combine.

Make the potato salad:
Bread the fish:
3 Bread the fish:

While the potatoes cook, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl. Add the miso paste; 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 fish 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 breaded 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!