Home Made Crunchy Katsu Fish Fingers
Makes 12 fish fingers
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 25 minutes
- 2 cups panko breadcrumbs
- 400g/14.1ozs white fish fillets*
- 1/4 cup plain all purpose flour
- 1 teaspoon paprika
- 1 egg, beaten
- 1/4 cup finely shaved parmesan
- Finely grated zest from 1 lemon
- 1/2 teaspoon salt
- 4 tablespoons oil (or more if you are deep frying these)
Home made tartare sauce
- 2/3 cup mayonnaise
- 1/4 cup finely diced pickles
- Salt
Orange and Parsley Slaw
- 2 cups finely grated cabbage
- 1 carrot, grated
- 1/4 cup chopped parsley
- 1/3 cup finely chopped green shallots
- Juice of 1 Orange
- 1/2 cup mayonnaise
- Salt and pepper to season
*It is best to use fillets with even thickness
Step 1 - Preheat oven to 200C/400F and lay the panko breadcrumbs on a baking dish and bake for 5 minutes. Then cool a little and mix with parmesan, salt and lemon zest.
Step 2 - Mix the the flour and paprika in a bowl. Place the beaten egg in another bowl and then have the panko crumbs on a plate in an assembly line. Have a baking tray lined with parchment ready.
Step 3 - Cut the fish into fingers, you should get about a dozen. Then roll them in the flour, dip in the beaten egg covering all sides and then roll in the panko crumbs. Lay apart on the tray and then drizzle with the oil. Bake for 10 minutes, turn over and drizzle with a little more oil and bake for another 10 minutes. You can also deep fry these for extra crunch.
Step 4 - Mix mayonnaise and pickles and add salt to taste if needed. Serve with the tartare sauce.
Step 5 - To make orange parsley slaw mix the cabbage, carrots, parsley and shallots. Whisk the orange juice and mayonnaise together and toss with the vegetables. Season with salt and pepper.