Comments on: Fried Catfish Japanese Style

By: Berma

Berma — Sat, 04 Aug 2012 15:31:51 +0000

I first dip my fish in flour, shake off excess, then dip in milk, followed by the panko crumbs. Let sit for about 30 min. and the crust will adhere nicely to the fish. I learned this from a chef in California years ago. It’s really great on halibut!

By: Barbara

Barbara — Sat, 09 Jul 2011 23:54:42 +0000

Jerry–beat into the eggs a couple of teaspoons of water. The water may bind with the proteins in the eggs to help it stick to the flour.

OR, just use egg whites and water, and leave the egg yolks out. The proteins in egg allow it to cling to the flour, not the fat in the egg yolk.

By: Jerry

Jerry — Wed, 06 Jul 2011 22:49:31 +0000

I tried the flour then egg then the Panko and could not get the egg to stick to the flour. Any suggestions?

By: Chris

Chris — Wed, 12 Nov 2008 23:55:37 +0000

For those who either don’t have eggs on hand or want to try something different- we’ve found brushing a nice mustard(poupon)on them and then dredging in panko makes for an easy and delicious dish.

By: Christopher Gordon

Christopher Gordon — Thu, 26 Jun 2008 17:03:33 +0000

I deep fry them in my cast iron dutch oven, and it’s tilapia I use most often, but, agreed…perfection.