Name: How to Make Fish Katsu With French Fries (Japanese-Style Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 slices of pollock fish (fresh or frozen); Flour; Breadcrumbs; 1 eggs, beaten; Salt and pepper to taste; Oil for frying; 2 or 3 medium size potatoes for French fries

How to Make Fish Katsu With French Fries (Japanese-Style Recipe)

Fish Katsu Fries Fried Good for Two Under 30 Minutes Easy

Japanese fish katsu is a crispy, golden-fried delight that offers a lighter alternative to chicken or pork katsu while still delivering incredible crunch and flavor. Made with white fish fillets, typically cod, pollock, halibut, or snapper, this dish is coated in flour, beaten eggs, and crunchy panko breadcrumbs before being deep-fried to perfection.

The result? A beautifully crisp exterior that gives way to tender, flaky fish inside. Unlike heavier fried dishes, fish katsu feels light and delicate, making it a great choice for those who love crispy textures without the richness of meat-based katsu.

Here are some of my tips to achieve the perfect fish katsu:

Start by patting the fish dry to remove excess moisture, ensuring the breading sticks properly.
Then, coat the fillets evenly and let them rest for 10–15 minutes before frying. This step helps the coating stay intact.
Maintaining the right oil temperature, around 170–180°C (340–360°F), is essential to prevent greasy or overcooked results.
It’s also important to fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in a soggy crust.

While fish katsu and chicken katsu share the same crispy, panko-coated exterior, they offer different eating experiences. Chicken katsu is ideal for meat eaters, with a firmer, meatier bite and a richer flavor. On the other hand, fish katsu is perfect for pescatarians, offering a lighter, flakier, and more delicate alternative.

If you’re looking for variations, try a salmon katsu sandwich and ebi katsu (shrimp katsu) burger for a richer seafood option, a tofu katsu vegan curry for a plant-based take on katsu, or menchi katsu if you prefer a juicy, meat-filled cutlet. Fish katsu also cooks more quickly than chicken katsu, making it a great option for a fast yet satisfying meal. The two dishes pair well with similar condiments, such as tonkatsu sauce, tartar sauce, or a squeeze of fresh lemon. But fish katsu often benefits from a lighter, citrusy touch, enhancing its natural seafood flavor.

Common mistakes when making fish katsu include using overly delicate fish like tilapia or sole, which can break apart; frying at the wrong temperature, which leads to either a soggy or burnt crust; and draining on paper towels, which can trap steam and make the katsu less crispy.

To maximize crispiness, use panko instead of regular breadcrumbs, try double-dipping in egg and panko for an extra crunchy coating, and always drain the fried fillets on a wire rack instead of paper towels.

Whether served over steamed rice, in a sandwich, or alongside shredded cabbage and French fries, fish katsu is a delicious, versatile dish that brings out the best in fried seafood.

Overview

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Total servings: 2

Difficulty: Easy

Ingredients

2 slices of pollock fish (fresh or frozen)
Flour
Breadcrumbs
1 eggs, beaten
Salt and pepper to taste
Oil for frying
2 or 3 medium size potatoes for French fries

Expert's Tip

This fryer pot makes cooking a breeze with its built-in thermometer, so you can easily keep an eye on the temperature. Plus, the lid doubles as a handy drip tray, letting excess oil drain right back into the pot. Less mess, less waste!

Instructions

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1) Prepare the Fish

Pat the fillets dry with paper towels, then season them with salt and pepper. Set aside.

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2) Prepare the French Fries

Cut the potatoes into thick fries. Bring a pot of salted water to a boil, add the potatoes, and cook for 5–7 minutes until just tender but not falling apart. Drain them well, let them dry completely, dust them with flour, and set them aside.

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3) Bread the Fish

Dust both sides of the fillet with flour and shake off the excess. Dip it in the egg mixture, then coat it with breadcrumbs, gently pressing with your fingers to cover it evenly. Set it aside in the fridge for 10 minutes.

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4) Deep Fry the Fish

Heat oil in a pan to 350°F (175°C); if small bubbles form around chopsticks, it's ready. Carefully place the fillet into the oil and fry each side for 2–3 minutes. Place the fish katsu on a tray to drain the excess oil.

For best results, you can use a fried food draining tray and high-quality rice bran oil.

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5) Deep Fry the Fries

Heat oil in a pan to 375°F (190°C) and place the potatoes into the oil. Fry them in batches for 4–6 minutes until golden brown and crispy. Set them aside and season while hot.

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6) Serve and Enjoy!

Eat your fish katsu while it’s hot!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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