CRAPPIE KATSU SANDWICHES

By: Ryan Pinkalla
INSTAGRAM

These Crappie Katsu Sandwiches are a Northwoods twist on a classic Japanese favorite. Taking everything traditional and rebuilding it for the fish fry crowd. Whether you just came off the lake or you’re cooking from the freezer stash, this is katsu reimagined for the modern wild game kitchen.

Ingredients

Katsu:

1 pound fish fillets cut into 1” chunks (crappie or other mild white fish)
2 tablespoons mayonnaise
2 1/2 cups Panko breadcrumbs
1 cup fish breading or seasoned flour
1 Tablespoon garlic powder
Kosher salt and coarse black pepper
2 large eggs
Vegetable oil, for frying
6 slices thick-sliced white bread (Texas toast style)
1 cup thinly shredded cabbage
3 green onions, thinly sliced

 Tonkatsu Sauce:

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 1/2 teaspoons Worcestershire sauce

Instructions

Make the sauce:

1.        In a small bowl add ketchup, soy sauce brown sugar, and Worcestershire sauce. Mix until fully combined and set aside.

Prepare the Katsu:

1.        Start by placing fish chunks into food processor and pulsing until it reaches the texture of ground meat and feels slightly sticky.

2.        In a large bowl, mix together: the fish, ½ cup panko breadcrumbs, mayo, green onions, garlic powder, and a large pinch of salt and pepper until evenly combined.

3.        Divide into three even portions and shape each into a square patty sized to fit the bread slices.

Bread and Fry:

1.        When ready to cook, whisk the eggs in a shallow dish. Add fish breading and the remaining panko breadcrumbs to two separate shallow dishes.

2.        Dip and coat each fish patty into fish breading, then egg, then into the breadcrumbs, coating evenly.

3.        Fill a large skillet with about 1/2 inch of oil and heat over moderate heat. Carefully add patties, fry 3-4 minutes per side flipping once, until golden brown on both sides and cooked through, a temperature probe should read 145°F internal.

4.        Transfer to a paper towel to drain excess oil.

5.        Immediately top each patty with Tonkatsu Sauce.

Assemble the Sandwiches:

1.        Lay out all 6 slices of bread and lightly spread with mayonnaise.

2.        Place shredded cabbage on 3 of the slices and add a crispy fish katsu patty to each.

3.        Place the second slice of bread on top and trim off the crust portion of the bread slicing off the edges of each patty.

4.        Cut each sandwich into thirds and serve with additional tonkatsu sauce on the side.

5.        Serve immediately. Enjoy!