Fish Katsu Bites. Crispy panko-breaded nuggets of fried cod. Easy to make and ready in 30 minutes. Great for dinner or lunch.
Since my Chicken Katsu recipe was such a hit, I thought I’d share a fish katsu recipe but in bite form! The recipe is very similar to that but instead of chicken, we are using a sturdy white fish like cod or haddock (not tilapia).
I love having this fried fish katsu in bite form and these bites are shallow fried not deep fried, like all my katsu recipes. Personally, I don’t like wasting so much oil and it’s slightly healthier this way.
My Japanese fish katsu recipe pairs deliciously with some cabbage slaw, rice, or any leafy greens! And you must pair these bites with a dip, whether that’s a sriracha mayo or a katsu sauce, which I’ve shared a recipe below for.
Other recipes you may like!
TONKATSU
TOFU KATSU
JAPANESE CHICKEN KATSU
KOROKKE JAPANESE POTATO CROQUETTES
JAPANESE WANPAKU SANDWICH
TAIWANESE POPCORN CHICKEN
For this recipe
You will need the following ingredients for my white fish katsu:
2 frozen haddock or cod loins, thawed, dried and cut into bite size pieces
1 cup Japanese panko breadcrumbs
1 egg, whisked
3 tbsp cornstarch
Salt and pepper
1/3 cup avocado oil
Required: small non stick pan
Homemade sriracha mayo:
2 tbsp Japanese mayo
1/2 tsp sriracha sauce
How to make Fish Katsu
- Pat your fish bites dry with a paper towel on both sides.
- Season with salt and pepper on both sides.
- Dredge each piece of fish into cornstarch evenly, then dip it into your whisked egg and lastly coat it evenly with panko breadcrumbs.
- In a small non stick pan set over medium heat, heat your avocado oil. Use a wooden chopstick to test if oil is ready by checking for bubbles to form at the tip of the chopstick.
- When oil is hot enough, place your breaded fish into the pan. Fry on all sides until golden brown, about 2 minutes each side. Enjoy with homemade sauce!
- Mix sauce ingredients in a small bowl.
Give it a try!
Well I hope you give my Fish Katsu Bites recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this fish katsu recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Fish Katsu Bites
Equipment
- Required: small non stick pan
Ingredients
- 2 frozen haddock or cod loins thawed, dried and cut into bite size pieces
- 1 cup Japanese panko breadcrumbs
- 1 egg whisked
- 3 tbsp cornstarch
- Salt and pepper
- 1/3 cup avocado oil
Homemade sriracha mayo:
- 2 tbsp Japanese mayo
- 1/2 tsp sriracha sauce
Instructions
- Pat your fish bites dry with a paper towel on both sides.
- Season with salt and pepper on both sides.
- Dredge each piece of fish into cornstarch evenly, then dip it into your whisked egg and lastly coat it evenly with panko breadcrumbs.
- In a small non stick pan set over medium heat, heat your avocado oil. Use a wooden chopstick to test if oil is ready by checking for bubbles to form at the tip of the chopstick.
- When oil is hot enough, place your breaded fish into the pan. Fry on all sides until golden brown, about 2 minutes each side. Enjoy with homemade sauce!
- Mix sauce ingredients in a small bowl.
This cod recipe sounds amazing, thanks for sharing!
Sounds divine. I’ve got to give this a try Christie!
You’ve really made making fish bites so easy… and these will taste SOOOO much better than anything from the freezer aisle at the grocery store!