Fish Katsu Piccata

Posted on: February 16, 2023. Updated on: July 2, 2023.

by Carolina Gelen

Crispy crunchy fish, over bright, buttery spaghetti. If you’re a fan of Japanese and Italian food I think this will become a favorite of yours. Fry up your favorite fish, I’m talking salmon, cod, halibut, make a quick, lemon, caper, and butter sauce and dinner is ready! 

  1. Prepare your dredging station: add the egg, flour and panko in 3 separate bowls or plates. Season the egg with salt, pepper, a dash of hot sauce and whisk until the egg white and yolk are combined.
  2. Season the fish fillets with salt, pepper, and freshly grated lemon zest on both sides. Coat each fish fillet in flour, egg, then panko, and set aside on a wire rack or plate.
  3. Heat 1 to 2 cm of neutral oil (a little less than 1 inch of oil) in a sauté pan over medium heat. Test the heat of oil by adding a panko crumb to it: if it sizzles, it’s ready, if it doesn’t sizzle, it needs more time to warm up.
  4. Add the breaded fish to the oil and fry on each side until golden brown and crispy, for about 6 to 8 minutes on the first side, 5 to 6 on the second side.
  5. Set the fried katsu fish on a cooling rack or tray, and place it in the oven, at a low temperature ( about 160°F or 70°C) to keep it warm.
  6. Bring a large pot of water to a boil. Season with a heavy pinch of salt. Add the pasta and cook until al dente (undercook the pasta, about 4 minutes less than what the packaging calls for).
  7. Wipe down the oil in the pan you fried the fish in using a paper towel held by a pair of kitchen tongues. Remove any burnt panko bits, if necessary.
  8. In the wiped pan over medium heat, carefully pour the wine or stock. Add the capers and crush half of them using a fork. Add the lemon juice and simmer the mixture until reduced by half, for 6 to 10 minutes.
  9. Toss in the cold butter, and shake the pan as the butter is melting, to emulsify.
  10. Once your butter is melted and the sauce is silky and emulsified, time to add the parsley and al dente cooked pasta. Add the mascarpone or heavy cream and stir to combine. Simmer for 1 to 2 more minutes and plate.
  11. Cut each fish fillet into smaller pieces and place them over the pasta.
  12. Serve right away.

Fish Katsu Piccata

3.6 / 5. from 61

Click to vote

3.6 / 5. from 61

Click to vote

Servings: 2
Prep: 15min
Cook: 20min
Total: 35min

Ingredients

Fish Katsu

  • 2 cod fillets, or any fish of choice, fresh or thawed
  • 1/3 cup flour
  • 1 egg
  • 1/2 cup panko
  • A dash of hot sauce, optional
  • Freshly grated lemon zest
  • Kosher salt and pepper
  • Neutral oil for frying

Pasta

  • 200 g spaghetti
  • 1 splash dry white wine or vegetable stock
  • 1/4 cup capers
  • 2 to 3 tablespoons lemon juice, or the juice of one medium lemon
  • 5 tablespoons (75 g) cold butter, cut into small cubes
  • 1 dollop (75 g) mascarpone cheese, can be substituted with 50 g heavy cream
  • A small handful of parsley, finely chopped
  • Kosher salt and pepper

Instructions

  1. Prepare your dredging station: add the egg, flour and panko in 3 separate bowls or plates. Season the egg with salt, pepper, a dash of hot sauce and whisk until the egg white and yolk are combined.
  2. Season the fish fillets with salt, pepper, and freshly grated lemon zest on both sides. Coat each fish fillet in flour, egg, then panko, and set aside on a wire rack or plate.
  3. Heat 1 to 2 cm of neutral oil (a little less than 1 inch of oil) in a sauté pan over medium heat. Test the heat of oil by adding a panko crumb to it: if it sizzles, it’s ready, if it doesn’t sizzle, it needs more time to warm up.
  4. Add the breaded fish to the oil and fry on each side until golden brown and crispy, for about 6 to 8 minutes on the first side, 5 to 6 on the second side.
  5. Set the fried katsu fish on a cooling rack or tray, and place it in the oven, at a low temperature ( about 160°F or 70°C) to keep it warm.
  6. Bring a large pot of water to a boil. Season with a heavy pinch of salt. Add the pasta and cook until al dente (undercook the pasta, about 4 minutes less than what the packaging calls for).
  7. Wipe down the oil in the pan you fried the fish in using a paper towel held by a pair of kitchen tongues. Remove any burnt panko bits, if necessary.
  8. In the wiped pan over medium heat, carefully pour the wine or stock. Add the capers and crush half of them using a fork. Add the lemon juice and simmer the mixture until reduced by half, for 6 to 10 minutes.
  9. Toss in the cold butter, and shake the pan as the butter is melting, to emulsify.
  10. Once your butter is melted and the sauce is silky and emulsified, time to add the parsley and al dente cooked pasta. Add the mascarpone or heavy cream and stir to combine. Simmer for 1 to 2 more minutes and plate.
  11. Cut each fish fillet into smaller pieces and place them over the pasta.
  12. Serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 thoughts on "Fish Katsu Piccata"

  1. nate says:

    where’s the recipe?

    1. Hi Nate,

      Sorry the website was down but now the recipe is back up.