Snapper Katsu - Quality-Foods

Snapper Katsu

Here’s a Japanese-style way of crisply coating fish with panko and serving it with an umami-rich sauce to drizzle on it once plated. Serve with the fish steamed rice and slaw or a steamed green vegetable.

Recipe - Quality Foods

Snapper Katsu

Prep Time30 Minutes

Servings2

Cook Time6 Minutes

Ingredients

3 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp honey

2 tsp water

2 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)

salt and freshly ground black pepper, to taste

1 large egg

2 Tbsp milk

3 Tbsp all-purpose flour

2/3 cup panko

vegetable oil, for frying

lemon slices, for garnish

Directions

To make tonkatsu sauce, combine ketchup, Worcestershire, soy sauce, honey and water in a small bowl (see Options). Cover and refrigerate until needed.

Place egg and milk in a pieplate or shallow bowl and beat to combine. Place flour and panko on separate wide plates. Set out a baking sheet to set the fish on once coated. Season snapper with salt and pepper. To make snapper katsu, coat one snapper fillet in flour. Dip it in the egg mixture, evenly coating it. Now coat the fish in panko, thickly pressing it on. Set coated snapper on the baking sheet. Coat the other snapper fillet in this fashion.

Pour 1/4 inch or so of oil into a large, 12-inch or so wide skillet set over medium, medium-high heat. When oil is hot, add the snapper katsu to the skillet and cook about 3 minutes per side, until golden and cooked through. (Keep a close eye on the fish and lower the heat if the panko overly darkens as it cooks.) Drain snapper katsu on paper towel, and then set a piece of it on each of two dinner plates. Garnish with lemon slices, and serve fish with the tonkatsu sauce.

Note: If desired, cut out and remove any bones you find in the thicker parts of the snapper fillets. If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions.

Options: For spicy tonkatsu sauce, mix in some sriracha or other spicy chili sauce, to taste.

30 minutes

Prep Time

6 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

3 Tbsp ketchup

Western Family - Tomato Ketchup, 1 Litre

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$4.49$0.45/100ml

1 Tbsp Worcestershire sauce

Western Family - Worcestershire Sauce, 284 Millilitre

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$4.39$1.55/100ml

1 tsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.69$3.84/100ml

1/2 tsp honey

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

2 tsp water

Aquafina - Water, 591 Millilitre

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$2.69$0.46/100ml

2 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)

Snapper - Fresh Pacific Snapper, 175 Gram

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$3.50 avg/ea was $3.83 avg/ea$2.00/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

1 large egg

Western Family - Large White Eggs, 30 Each

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$10.59$0.35 each

2 Tbsp milk

Dairyland - 2% Milk, Partly Skimmed, 4 Litre

Free with 3450 Points Redeemed

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$5.69$0.14/100ml

3 Tbsp all-purpose flour

Western Family - All Purpose White Flour, 2.5 Kilogram

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$6.59$0.26/100g

2/3 cup panko

Western Family - Panko Bread Crumbs, 227 Gram

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$4.39$1.93/100g

vegetable oil, for frying

Crisco - Vegetable Oil, 1.18 Litre

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$10.99$0.93/100ml

lemon slices, for garnish

Lemons - Lemons Large, 1 Each

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$1.19

Directions

To make tonkatsu sauce, combine ketchup, Worcestershire, soy sauce, honey and water in a small bowl (see Options). Cover and refrigerate until needed.

Place egg and milk in a pieplate or shallow bowl and beat to combine. Place flour and panko on separate wide plates. Set out a baking sheet to set the fish on once coated. Season snapper with salt and pepper. To make snapper katsu, coat one snapper fillet in flour. Dip it in the egg mixture, evenly coating it. Now coat the fish in panko, thickly pressing it on. Set coated snapper on the baking sheet. Coat the other snapper fillet in this fashion.

Pour 1/4 inch or so of oil into a large, 12-inch or so wide skillet set over medium, medium-high heat. When oil is hot, add the snapper katsu to the skillet and cook about 3 minutes per side, until golden and cooked through. (Keep a close eye on the fish and lower the heat if the panko overly darkens as it cooks.) Drain snapper katsu on paper towel, and then set a piece of it on each of two dinner plates. Garnish with lemon slices, and serve fish with the tonkatsu sauce.

Note: If desired, cut out and remove any bones you find in the thicker parts of the snapper fillets. If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions.

Options: For spicy tonkatsu sauce, mix in some sriracha or other spicy chili sauce, to taste.