Katsu-Style Wild Alaskan Pollock with Roasted Potatoes & Cabbage Slaw

Katsu-Style Wild Alaskan Pollock

with Roasted Potatoes & Cabbage Slaw

30 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Katsu-Style Wild Alaskan Pollock with Roasted Potatoes & Cabbage Slaw
Title
time-saving
tips & techniques
Vegetarian Worcestershire Sauce
Wild Alaskan Pollock
Cabbage
Panko Breadcrumbs
Hoisin Sauce
Ketchup
Persian Cucumber
Apple Cider Vinegar
Mayonnaise
Togarashi Spice Blend
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
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. 

Make the slaw:
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. 

Coat & bake the fish:
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. 

Make the tonkatsu sauce & serve your dish:
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

Katsu-Style Wild Alaskan Pollock

Prepare & roast the potatoes:
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. 

Make the slaw:
Coat & bake the fish:
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!

Make the tonkatsu sauce & serve your dish:
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