Recipe - Salmon Katsu

Salmon Katsu - By Thea Starr

Living in the Pacific Northwest enables us up here to have easy access to a variety of salmon.
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.

Go ahead and heat up your oil on medium heat in a deep frying pan.
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

Do this step TWICE.

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!

It takes about 2 minutes on each side. The telltale sign is the browning.  But if you happen to have really thick cuts you might want to wait a tad bit longer.

Let them rest on a clean paper towel prior to eating.

After they are all browned up let the rest on a clean paper towel prior to eating.

Drizzle a bit of tonkatsu sauce if you're so inclined. It tastes wonderful!

Tonkatsu Sauce

Easy peasy!

I serve this on the side of a nice warm bowl of simple udon soup:

Salmon Katsu with udon soup

A fun fact:
The term katsu is short for katsuretsu - which means cutlet in Japanese.

I hope you'll give a go!

Thea

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