Delicious and Crunchy Seafood Katsu Recipe

Ingredients

4 pieces white fish fillets, around 150g each
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
Oil for deep frying
4 large shrimp, peeled and deveined
4 large scallops
1 cup cabbage, thinly sliced
1 small carrot, julienned
1/4 cup Katsu sauce
Lemon wedges, for serving

Steps and instructions

Season the fish fillets, shrimp, and scallops with salt and pepper on both sides.
Dredge each piece of seafood in flour, shaking off the excess.
Beat the eggs in a shallow dish. Dip the floured seafood into the beaten eggs, ensuring each piece is fully coated.
Place the panko breadcrumbs in a separate dish. Press each piece of seafood into the breadcrumbs, making sure they are fully coated. Set aside on a plate.
Heat the oil in a deep-fryer or large saucepan to 180 degrees Celsius (350 degrees Fahrenheit).
Fry the breaded seafood in batches until golden brown and crispy, about 3-4 minutes per side. Do not overcrowd the pan.
Remove the fried seafood from the oil using a slotted spoon and drain on paper towels.
Arrange the fried seafood on a serving plate with the sliced cabbage and julienned carrots. Drizzle with Katsu sauce and serve with lemon wedges on the side.

Tools for making

Deep-fryer or large saucepan - Needed to fry the breaded seafood until golden and crispy.
Slotted spoon - Used to remove the fried seafood from the oil and drain excess oil.
Paper towels - Used to drain the fried seafood and remove any excess oil.
Shallow dish - Used to beat the eggs for dipping the seafood.
Separate dish - Used to hold the panko breadcrumbs for coating the seafood.
Plate - Used to hold the breaded seafood before frying.

Recipe variations

Use different types of fish fillets such as cod, haddock, or salmon.
Try using shrimp or scallops as the main protein instead of fish.
Experiment with different coatings such as crushed cornflakes, crushed pretzels, or shredded coconut.
Replace the all-purpose flour with cornstarch or rice flour for a gluten-free version.
Add spices or seasonings to the flour or breadcrumbs for extra flavor, like paprika, garlic powder, or dried herbs.
Create a vegetarian or vegan version by substituting the seafood with tofu or tempeh.
Serve the seafood katsu with a different sauce, like tartar sauce, sweet chili sauce, or spicy mayo.
Include additional vegetables in the dish, such as green beans, bell peppers, or broccoli.
For a healthier option, bake the breaded seafood in the oven instead of frying.
Make mini-sized seafood katsu by cutting the fillets or seafood into smaller pieces before breading and frying.

Recipe overview

Experience a delightful twist on a classic Japanese dish with this Seafood Katsu recipe. This mouth-watering meal features a medley of seafood including white fish fillets, shrimp, and scallops, all coated in crispy panko breadcrumbs and deep-fried to golden perfection. Served with thinly sliced cabbage, julienned carrots, and a tangy Katsu sauce, this dish offers a unique blend of textures and flavors. Pair it with a squeeze of fresh lemon for a bright burst of acidity that perfectly balances the savory flavors. Enjoy creating this restaurant-quality dish in your own kitchen and bring a taste of Japan to your dinner table.

Common questions

Can I use a different type of fish? Absolutely! While the recipe calls for white fish fillets, you can use any type of fish that you prefer or is readily available.
Can I bake the seafood instead of frying it? Yes, you can bake the breaded seafood in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 15-20 minutes, or until golden brown and cooked through.
What can I substitute for panko breadcrumbs? If you don't have panko breadcrumbs, you can use regular breadcrumbs or even crushed cornflakes as an alternative.
What is Katsu sauce? Katsu sauce is a tangy and sweet Japanese condiment often served with breaded and fried dishes. It is similar to a thick Worcestershire sauce with additional flavors like soy sauce, tomato paste, and spices. It can be found in most Asian grocery stores or can be made at home using a Katsu sauce recipe.
Can I use frozen seafood? It is recommended to use fresh seafood for the best flavor and texture. However, if you are using frozen seafood, make sure to thaw it completely and pat it dry before proceeding with the recipe.
Can I add other vegetables to the dish? Absolutely! Feel free to add or substitute other vegetables like bell peppers, snap peas, or mushrooms to customize the dish to your preferences.

Serving dishes and utensils

Deep-fryer - A deep-fryer is ideal for achieving perfectly crispy seafood katsu.
Large saucepan - If you don't have a deep-fryer, a large saucepan can be used for frying the seafood.
Slotted spoon - A slotted spoon is necessary for safely removing the fried seafood from the hot oil.
Paper towels - Paper towels are handy for draining excess oil from the fried seafood.
Serving plate - A large serving plate is needed to arrange and present the seafood katsu.
Sharp knife - A sharp knife is useful for slicing the cabbage and julienning the carrots.
Shallow dish - A shallow dish is needed for beating the eggs used in the breading process.
Separate dish for breadcrumbs - Another dish is required to hold the panko breadcrumbs used for coating the seafood.

Origin stories

Seafood Katsu is a variation of Tonkatsu, a popular Japanese dish that was introduced in the country in the late 19th century. The original Tonkatsu is a breaded, deep-fried pork cutlet that takes influence from European cuisine during the Meiji era when Japan was opening its boundaries to western influences. The term "katsu" is derived from the English word "cutlet." As time passed, people started using different types of meat and seafood for this delicious dish, creating variations like the Seafood Katsu, which showcases the Japanese love for fresh seafood. It's a delightful mix of crispy textures and delicate flavors, often served with tangy Katsu sauce to elevate the taste. Seafood Katsu is a testament to the flexibility and creativity in Japanese cuisine, where traditional culinary principles meet innovative ideas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.