Katsu-Style Catfish

with Black Garlic Mayonnaise & Jasmine Rice

40 MIN

2 Servings

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From the Test Kitchen

The Japanese word "katsu" refers to thin cuts of meat or fish that have been breaded and deep-fried, resulting in exquisitely crunchy texture. For tonight's take, we're coating catfish fillets with panko (light, airy Japanese breadcrumbs), then pan-frying them. Our creamy dipping sauce showcases black garlic—or garlic that has undergone a unique curing process to achieve rich, molasses-like sweetness. A traditional side of savory marinated cabbage rounds out the dish.

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1 Prepare the ingredients:

Wash and dry the fresh produce.

Cut out and discard the cabbage core; thinly slice the leaves.

Peel and finely chop the black garlic.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Marinate the cabbage:

In a medium bowl, combine the cabbage, sweet chili sauce and mirin. Drizzle with olive oil and season with salt and pepper; stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3 Make the black garlic mayonnaise:

While the cabbage marinates, in a bowl, combine the mayonnaise and black garlic; season with salt and pepper to taste.

4 Cook the rice:

While the cabbage continues to marinate, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

5 Bread the catfish:

While the rice cooks, crack the egg into a medium bowl; beat until smooth. Place the flour and breadcrumbs on 2 separate medium plates; season each with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

6 Cook the catfish & plate your dish:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded catfish fillets and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Divide the cooked rice, marinated cabbage and cooked fillets between 2 dishes. Garnish the rice with the furikake. Garnish the catfish with the green tops of the scallions. Serve with the black garlic mayonnaise on the side. Enjoy!