Quick & Easy Fish Katsu Bites

Crispy panko-breaded fish in bite-sized form! These quick and easy fish katsu bites are ready in 30 minutes. Made with simple ingredients and great as a main dish for the family, especially picky eaters!

5 from 5 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Servings

Calories per serving 216 kcal

Ingredients

14 oz haddock fillets or cod/halibut/pollack fillets
1 cup panko breadcrumbs or regular breadcrumbs, use more if needed
1 large egg beaten
¼ - ½ cup cornstarch or potato starch
1 teaspoon salt or as needed
½ tsp black pepper or as needed
vegetable oil or any neutral oil

Dipping Sauce:

2 tablespoon Japanese mayo or regular mayo
1 tablespoon Sriracha sauce

Instructions

Dice fish fillets into bite-sized pieces, about 1.5-inch wide.
Pat your diced fish dry with a paper towel on both sides.
Evenly season with salt and black pepper on both sides.
Evenly coat each piece of fish in cornstarch, beaten egg and lastly panko breadcrumbs ensuring no bald spots.
Heat 2-inches of vegetable oil in a large pan on medium heat (around 350 degrees F with a digital instant read thermometer). To check if the oil is hot enough without a thermometer, place a wooden chopstick in the middle and if bubbles form, it's time to fry the fish.
Fry the fish in small batches on all sides until golden brown, about 2 minutes each side and cooked through. Note: cooked fish has an internal temperature of 145 F.
Transfer fried fish to a wire rack or paper towel lined baking sheet to remove excess oil.
In a small bowl, combine Sriracha Mayo sauce ingredients and enjoy with fish bites.

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