Fish Katsu

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. If the fillets are very thick, you can slice them horizontally to make thinner pieces that will cook more quickly.
2. Set up breading station
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Arrange them in that order for an efficient breading process.
3. Bread the fish
   Dredge each fish fillet in flour, shaking off excess. Then dip into beaten eggs, ensuring complete coverage. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded fillets on a plate.
4. Heat the oil
   In a large, heavy-bottomed skillet, add enough vegetable oil to reach about 1/2 inch depth. Heat over medium-high heat until it reaches 350°F (175°C), or until a breadcrumb sizzles immediately when dropped in.
5. Fry the fish
   Carefully place breaded fillets in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C).
6. Drain and rest
   Transfer fried fish to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow the coating to set.
7. Make katsu sauce
   While the fish is resting, combine ketchup, Worcestershire sauce, soy sauce, honey, and mustard in a small bowl. Whisk until well blended. Adjust seasoning to taste.