Salmon Katsu

Instructions

1. Prepare the salmon
   Season the salmon fillets with 1/2 teaspoon salt and pepper. If the fillets are thick, gently press them down with your palm to flatten slightly to an even thickness of about 3/4 inch for even cooking.
2. Set up the breading station
   Prepare three shallow dishes: one with flour seasoned with remaining salt, one with beaten eggs, and one with panko breadcrumbs. Arrange them in that order for an efficient breading process.
3. Bread the salmon
   Dredge each salmon fillet in flour, shaking off excess. Dip into beaten egg, ensuring complete coverage. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded fillets on a plate and let rest for 5 minutes to help the coating set.
4. Heat the oil
   In a large, heavy-bottomed skillet, heat oil to 350°F (175°C). The oil should be about 1/2 inch deep. Test readiness by dropping a few breadcrumbs - they should sizzle immediately but not burn.
5. Fry the salmon
   Carefully place salmon fillets in the hot oil, being careful not to overcrowd the pan (work in batches if necessary). Fry for 2-3 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil.
6. Slice and serve
   Let the salmon katsu rest for 2 minutes before slicing into strips. Serve with steamed rice, shredded cabbage, lemon wedges, and drizzle with tonkatsu sauce. Add a dollop of Japanese mayonnaise if desired.