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Katsu-Style Catfish
Recipes
Katsu-Style Catfish
4 servings
45 minutes total

Ingredients

    • For catfish
    • 2 cups cake flour
    • 3 Happy Egg Co Large Free Range Eggs
    • ½ cup Soy Vay Veri Veri Teriyaki Marinade & Sauce
    • 4 cups 4C Japanese Style Panko Plain Bread Crumbs
    • 4 (6 oz) fresh catfish fillets (about 1 ½ lb)
    • 1 teaspoon kosher salt
    • ½ teaspoon ground ginger
    • 1 cup canola oil
    • 1 lemon, for wedges
    • For dipping sauce
    • ¼ cup pickled Mezzetta Mild Banana Pepper Rings
    • ½ cup mayonnaise
    • 1 tablespoon sriracha sauce
    • 1 tablespoon garlic stir-in paste
    • 1 tablespoon ginger stir-in paste
    • 1 teaspoon Ty Ling Pure Sesame Oil

    Steps

      1. Prepare catfish. Place flour in shallow bowl, whisk eggs and teriyaki sauce in second shallow bowl, and place bread crumbs in third shallow bowl. Slice catfish into 2-inch strips, then season with salt and ground ginger.
      2. Dredge fish strips in flour, coating all sides (shake off excess), dip into egg mixture (letting excess drip off), and coat with bread crumbs, pressing with fingers to adhere (wash hands). Chill breaded fish until ready to fry.
      3. Prepare sauce. Drain banana pepper rings (reserve 1 tablespoon brine); then chop finely. Combine in small bowl: banana peppers, reserved brine, mayonnaise, sriracha, garlic paste, ginger paste, and sesame oil until blended. Chill until ready to serve.
      4. Place canola oil in large cast-iron skillet and heat to 350°F. Cut lemon into wedges. Place fish in skillet (in batches) and fry 2–3 minutes on each side until golden and 145°F. Drain fish on paper towels. Serve with dipping sauce, lemon wedges, and Kimchi Fried Rice.
      Chef’s tip: Always check fish for bones.

    Amount per ¼ recipe serving: Calories 880, Total Fat 51g, Sat Fat 8g, Trans Fat 0g, Chol 200mg, Sodium 2370mg, Total Carb 58g, Fiber 1g, Total Sugar 11g, (Incl. 8g Added Sugars), Protein 43g, Vitamin D 6%, Calc 2%, Iron 15%, Potassium 15%