Salmon Katsu
by Marc Matsumoto on Dec 7, 2016
You may think of using panko to pan-fry with pork cutlets, but it also works well with salmon. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- Servings
- 2 servings
- Course
- Entree
Ingredients
- vegetable oil (for frying)
- 9 ounces salmon (2, 1-inch thick fillets, skin removed)
- salt
- pepper
- 2 tablespoons all-purpose flour
- 1 egg
- 1 cup panko
- tonkatsu sauce
Instructions
-
Add 1-inch of vegetable oil to a heavy bottomed pot and preheat to 375 degrees F. Prepare a wire rack with 3 sheets of paper towels to drain the salmon katsu.
-
Salt and pepper the salmon on both sides and then dust with an even coating of flour.
-
Put the egg in a bowl and beat until uniform, put the panko in a separate shallow bowl.
-
Dip the salmon in the egg and coat evenly and then transfer to the bowl with the panko and roll around to ensure the surface of the salmon is evenly coated in breadcrumbs.
-
Fry the salmon until golden brown (about 2 minutes) and then transfer to the prepared wire rack.
-
Serve with tonkatsu sauce.