Crispy Fish Katsu with Creamy Potato Salad & Ponzu Mayo

Crispy Fish Katsu

with Creamy Potato Salad & Ponzu Mayo

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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! 

Tips from Home Chefs

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! 

Browse Steps
1 of 5