Pan-Seared Kushikatsu-Style Fish
A Japanese-inspired dish featuring crunchy, deep-fried fish sticks served with a side of tangy dipping sauce.
Ingredients
- ●4 fillets Fish (such as cod or tilapia)Cut into 1-inch sticks
- ●1 cup All-purpose flourFor coating
- ●1/2 cup CornstarchFor coating
- ●1 EggBeaten for coating
- ●1 cup Panko breadcrumbsFor coating
- ●1/2 cup Vegetable oilFor frying
- ●2 tablespoons Soy sauceFor dipping sauce
- ●2 tablespoons Rice vinegarFor dipping sauce
- ●1 tablespoon Sesame oilFor dipping sauce
Instructions
- 1
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
- 2
2. In a separate dish, beat the egg.
- 3
3. In a third dish, place the Panko breadcrumbs.
- 4
4. Dip each fish stick into the flour mixture, coating both sides, then into the beaten egg, and finally into the Panko breadcrumbs, pressing gently to adhere.
- 5
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
- 6
6. When the oil is hot, add a few of the coated fish sticks to the skillet (do not overcrowd).
- 7
7. Fry the fish sticks for 2-3 minutes on each side, or until golden brown and cooked through.
- 8
8. Using a slotted spoon, remove the fried fish sticks from the oil and place them on a paper towel-lined plate to drain excess oil.
- 9
9. Serve the pan-seared kushikatsu-style fish hot with a side of dipping sauce made by mixing together soy sauce, rice vinegar, and sesame oil.
- 10
10. Enjoy!