Quick & Easy Fish Katsu Bites
Crispy panko-breaded fish in bite-sized form! These quick and easy fish katsu bites are ready in 30 minutes. Made with simple ingredients and great as a main dish for the family, especially picky eaters!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz haddock fillets (or cod/halibut/pollack fillets)
- 1 cup panko breadcrumbs (or regular breadcrumbs, use more if needed)
- 1 large egg (beaten)
- 1/4 - 1/2 cup cornstarch (or potato starch)
- 1 tsp salt (or as needed)
- 1/2 tsp black pepper (or as needed)
- vegetable oil (or any neutral oil)
- 2 tbsp Japanese mayo (or regular mayo)
- 1 tbsp sriracha
Instructions
- 1
Dice fish fillets into bite-sized pieces, about 1.5-inch wide.
- 2
Pat your diced fish dry with a paper towel on both sides.
- 3
Evenly season with salt and black pepper on both sides.
- 4
Evenly coat each piece of fish in cornstarch, beaten egg and lastly panko breadcrumbs ensuring no bald spots.
- 5
Heat 2-inches of vegetable oil in a large pan on medium heat (around 350 degrees F with a digital instant read thermometer). To check if the oil is hot enough without a thermometer, place a wooden chopstick in the middle and if bubbles form, it's time to fry the fish.
- 6
Fry the fish in small batches on all sides until golden brown, about 2 minutes each side and cooked through. Note: cooked fish has an internal temperature of 145 F.
- 7
Transfer fried fish to a wire rack or paper towel lined baking sheet to remove excess oil.
- 8
In a small bowl, combine Sriracha Mayo sauce ingredients and enjoy with fish bites.