Japanese Style Fried Fish

Crispy fish - a mainstay in Japan - is paired with tartar sauce and favorite western sides. The sides are your choice, and open to the globe.

1/3 cup flour
1 egg
1/2 cup panko crumbs
1 Tbsp black sesame seeds
1/2 tsp powdered wasabi
1/4 tsp cayenne pepper

2 catfish, or other white fillet, cut into 4 portions, about 1-1/4 lb

Spread the flour out on a wide plate. Whisk the egg and pour onto another plate. Toss together the panko crumbs, sesame seeds, wasabi powder and cayenne pepper on a third plate.

Coat one fillet evenly with the flour on both sides. Wet the fish with the beaten egg on both sides, and then flip in the panko crumbs until well coated. Shake to remove any loose panko. Place fish on a rack to dry.

Repeat with remaining fillet portions. Allow fillets to dry for about 20 minutes in the refrigerator.

Heat about 1/2-inch canola or peanut oil in a deep skillet to about 375F. Gently slide in the fish portions, two at a time and brown the first side.

Carefully flip and brown the second side. This should take about 5-7 minutes total. Remove to a paper-towel lined plate. Repeat with remaining fish portions.

Serve with favorite tartar sauce and lemon wedges.

Serves 4.

Comments

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