We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Katsu-Style Wild Alaskan Pollock
with Roasted Potatoes & Cabbage Slaw
30 MIN
2 Servings
From the Test Kitchen
Our take on katsu (a Japanese technique for breading that achieves an exquisitely crunchy texture), highlights airy panko breadcrumbs and vibrant togarashi, which lend beautifully golden brown color to flaky fish fillets. We’re serving them with a side of homemade tonkatsu sauce—a classic pairing beloved for it’s tangy-sweet flavor—that’s perfect for dipping or spooning over the fish and roasted potatoes.
Get Cooking-
NutritionPER SERVING
-
Calories540 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 10½ oz Wild Alaskan Pollock Fillets
- 2 Persian Cucumbers
- ½ lb Red Cabbage
- ¼ cup Panko Breadcrumbs
- 2 Tbsps Hoisin Sauce
- 1 Tbsp Ketchup
- 2 Tbsps Vegetarian Worcestershire Sauce
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Mayonnaise
- 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
-
¾ lb Golden Or Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 2 separate sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan; drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the slaw:
Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Coat & bake the fish:
Once the potatoes have roasted about 15 minutes, combine the togarashi and breadcrumbs in a bowl; season with salt and pepper. Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Transfer the halved fish to the remaining sheet pan. Evenly top the fish with the mayonnaise, then the togarashi breadcrumbs (pressing lightly to adhere). Bake 5 to 7 minutes, or until browned and the fish is cooked through. Remove from the oven.
4
Make the tonkatsu sauce & serve your dish:
Meanwhile, in a bowl, combine the ketchup, hoisin sauce, and worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the baked fish, roasted potatoes, and slaw with the tonkatsu sauce on the side. Enjoy!
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 2 separate sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan; drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the slaw:
Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Coat & bake the fish:
Once the potatoes have roasted about 15 minutes, combine the togarashi and breadcrumbs in a bowl; season with salt and pepper. Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Transfer the halved fish to the remaining sheet pan. Evenly top the fish with the mayonnaise, then the togarashi breadcrumbs (pressing lightly to adhere). Bake 5 to 7 minutes, or until browned and the fish is cooked through. Remove from the oven.
4
Make the tonkatsu sauce & serve your dish:
Meanwhile, in a bowl, combine the ketchup, hoisin sauce, and worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the baked fish, roasted potatoes, and slaw with the tonkatsu sauce on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered