Snapper Katsu

Snapper Katsu

Serves 4

Ingredients

4 snapper fillets

2 Tbsp self-raising flour

2 eggs, lightly beaten

1 cup breadcrumbs

Katsu Sauce

1/2 cup tomato sauce

1/2 cup Worcestershire sauce

3 Tbsp brown sugar

2 tsp low sodium soy sauce

1/2 tsp fresh ginger, finely grated

Method

1) Make the katsu sauce ahead of time or the day before and reheat. Place all the sauce ingredients in a small pot and bring to a boil. Reduce the heat to low and simmer for approx. 20-30 minutes until the sauce has reduced and thickened.

2) In three separate bowls, place the self-raising flour, eggs and breadcrumbs. Pat your fish fillets dry and place them into the flour, then egg, then crumbs. Repeat this process with all the fillets.

3) On high heat, place two tablespoons of olive oil in a frying pan. Once hot, place your fish fillets in the pan and cook until crisp and golden on both sides. Repeat until all your fish is cooked.

4) Reheat/warm your katsu sauce just before serving. Gently slice your fish fillet and place on a plate. Drizzle with the katsu sauce and serve with warm rice and thinly sliced green cabbage. ENJOY!

August 2022 - Bea Bagnall
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited