- White flesh fish skin off like Snapper, Barramundi, Basa etc or chicken or pork or prawns or squid rings or onion rings or tofu or mushrooms etc)
- Obento Panko Bread crumbs
- Kewpie Mayonnaise
- 750 grams Frozen pre cooked chips
- 1 or 2 eggs
- Salad ingredients of your choice
- This dish I call X and chips as it works equally well with Fish, Pork, Chicken, Prawns, Squid rings, Onion rings, Mushrooms, Tofu. You can rotate the protein every week so people think you are a super star but really its just the same dish. In Japan this breading technique is called Katsu. So with fish it is called Fish Katsu. For the rest of the recipe I will just describe using fish but it is exactly the same for any of the above including cooking times. If using chicken (thigh best) just make sure it is fairly thin (bash it with a kitchen hammer if needed). For pork use a lean cut like fillet etc.
- Cut the fish into portions of your preferred size. To make the fish go further you can cut them smaller. Pictured is cutting the fillet along the backbone line and then in half so 4 fillets will give a total of 16 pieces. If you are rushed for time, go for full or half fillets.
- Put some flour in one bowl, beat one egg with a few tablespoons of water in another bowl. You may have to use two eggs depending on amount of fish and size of eggs etc. Put some Panko bread crumbs in another bowl.
- Roll the fish in the flour and shake off excess, dip in the egg and coat, let the excess egg drip off then drop in the Panko. Choose one hand to do the flour/egg bowls and the other for removing from the Panko. Shake the fish around in the Panko until coated evenly and put on a plate. Repeat for all the fillets. If any Panko left over pour it over the already coated fillets in case there are any holes.
- Heat your deep fryer. Whilst heating prepare salad of your choice. Cook the fish in batches. I usually cook in batches of 5,5,6 to deliver the pictured result. It should only take 2-3 minutes per batch. Drain and place on heated serving dish. If you keep the fillets all together they stay hot enough while you cook the chips. If not, you can keep warm in an air fryer or oven.
- Cook your chips. I use the deep fryer as they just taste better but you can cook in the oven, air fryer etc. For a full packet of chips it takes around 7 minutes but will depend on the power of your deep fryer or how crunchy you want your chips. Drain the chips and salt them a little.
- Serve the fish, chips and salad with Kewpie Mayonnaise and extra salt on the side. Just let people grab what they want....there are literally fights over this stuff in our house. This dish really requires Kewpie Mayonnaise to work. Don't try substituting with something else.
- Did you know?: Did you know unlike normal bread crumbs, Panko bread crumbs are cooked with just electricity (as opposed to heating in some form of oven). This gives them a far lighter texture and far less oily/lighter result than normal bread crumbs. Don't try replacing Panko with normal bread crumbs.
- Tip: Don't throw any left over fish/pork etc Katsu out. Put in Tupperware in fridge overnight. Goes really well in sushi or bento boxes for lunch/after school snack.
- Tip: If you really dislike deep frying you can get similar result by lightly spraying the fillets with olive oil and oven baking. Takes longer though but if you are doing oven chips you can try this way.
Product used in recipe
- Obento - Panko Breadcrumbs
- Kewpie - Kewpie Mayonnaise