|Salmon Katsu - By Thea Starr|
I grew up eating it in abundance so certain times of the year I do get a jonesing for it.
My kids absolutely love eating salmon katsu. Its healthy & naughty all in one.
Things you'll need:
1/2 Coho Salmon cutlets
2 cups Panko
1 cup Flour
1 tablespoon Sea Salt
1 egg beaten with 1/4 cup of water to thin it down
Canola Oil for frying
Tonkatsu Sauce (Optional)
First prepare your fish:
|Cut the salmon into finger food sizes.|
On the side get your panko-flour & egg-water mixtures going:
|Panko, flour & sea salt mixture|
|One beaten egg plus 1/4 cup water to thin it.|
I do not recommend using a deep fryer for this recipe.
Now back to the fish.
Go ahead and dip your cuts into the egg batter individually and then roll it in the panko mixture.
|Cover the salmon with egg & panko mixtures|
Why twice? I just find that the breading needs a double dip to get everything totally covered.
Once your oil is hot go ahead and set the salmon in the pan.
|Fry those babies up!|
|Let them rest on a clean paper towel prior to eating.|
|Drizzle a bit of tonkatsu sauce if you're so inclined. It tastes wonderful!|
I serve this on the side of a nice warm bowl of simple udon soup:
|Salmon Katsu with udon soup|
The term katsu is short for katsuretsu - which means cutlet in Japanese.
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