How to Make Fish Cutlet (Saengseon Katsu)

Saengseon Katsu (생선까스) is a delicious Korean-style fish cutlet, where fish fillets are coated with crispy panko breadcrumbs and deep-fried to perfection. Similar to the popular Japanese dish Tonkatsu (pork cutlet), this fish version offers a lighter yet equally satisfying crunch. It is often served with tartar sauce, a side of rice, and fresh vegetables like cabbage or coleslaw. Here's how to make Saengseon Katsu at home.

Ingredients (for 2 servings)

• 2 fillets of white fish (such as cod, pollock, or tilapia)
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs (Japanese-style breadcrumbs)
• Salt and pepper to taste
• 1/2 teaspoon lemon juice
• Vegetable oil for frying

For the Tartar Sauce (Optional):

• 1/4 cup mayonnaise
• 1 tablespoon chopped pickles or relish
• 1 teaspoon lemon juice
• 1/2 teaspoon mustard
• Salt and pepper to taste

For Serving:

• Shredded cabbage or coleslaw
• Lemon wedges
• Steamed rice (optional)
• Pickles or pickled radish (optional)

7 Steps to Make Saengseon Katsu

1. Prepare the Fish

Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt, pepper, and a squeeze of lemon juice. Let the fish rest for 5-10 minutes to absorb the seasoning.

Tip: Using fresh white fish fillets like cod or pollock will give you the best results. These types of fish are firm yet flaky when cooked, providing a perfect texture for frying.

2. Set Up the Breading Station

Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each fish fillet in the flour first, shaking off any excess. Then dip it into the beaten egg, making sure it’s fully coated. Finally, press the fillet into the panko breadcrumbs, ensuring it is well covered.

Tip: Press the panko breadcrumbs firmly into the fish to ensure an even coating, which will make the fillet extra crispy when fried.

3. Heat the Oil

In a deep frying pan, pour enough vegetable oil to submerge the fillets (about 1 inch deep). Heat the oil to approximately 170°C (340°F). You can test the oil by dropping in a small piece of panko—if it sizzles and floats to the surface, the oil is ready.

4. Fry the Fish

Carefully place the breaded fish fillets into the hot oil, frying one or two at a time to avoid overcrowding the pan. Fry each fillet for 3-4 minutes on each side, or until golden brown and crispy. The fish should be cooked through and flaky inside.

Tip: Keep the oil temperature steady by frying in small batches. If the oil cools too much, the fish may absorb excess oil and become greasy.

5. Drain the Fillets

Once the fish is golden brown and crispy, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. Let the fillets rest for a few minutes before serving.

6. Prepare the Tartar Sauce (Optional)

While the fish rests, prepare the tartar sauce by mixing the mayonnaise, chopped pickles, lemon juice, mustard, salt, and pepper in a small bowl. Adjust the seasoning to taste.

Tip: For a tangier flavor, add more lemon juice or a dash of vinegar to the sauce.

7. Serve the Saengseon Katsu

Serve the crispy fish cutlets on a plate with shredded cabbage or coleslaw, a wedge of lemon, and tartar sauce on the side. You can also serve with a side of steamed rice or pickled vegetables for a complete meal.

Tip: Drizzle a little extra lemon juice over the fish right before eating to enhance the fresh, crispy flavor.

Pro Tips for Perfect Saengseon Katsu:

1. Choose the right fish: Use firm white fish like cod, tilapia, or pollock for the best results. Avoid fish that are too soft or delicate, as they may fall apart during frying.
2. Keep the oil hot: Maintaining the right frying temperature is key to a crispy exterior and perfectly cooked fish. Fry in small batches to prevent the oil from cooling down.
3. Double-fry for extra crispiness: For an even crispier texture, you can double-fry the fillets. Fry them once until golden, let them rest, and then fry again briefly at a higher temperature.

Bonus: Variations of Saengseon Katsu

Cheese-Stuffed Fish Katsu

For a richer twist, you can stuff the fish fillets with a slice of cheese before breading them. Use firm cheeses like mozzarella or cheddar. Simply make a small cut in the fillet, insert the cheese, and follow the breading and frying steps. The result is a crispy fish cutlet with a gooey, melted cheese center.

Spicy Fish Katsu

For a spicy variation, mix some gochujang (Korean red chili paste) or hot sauce into the egg mixture before breading the fish. This adds a subtle kick to the crispy coating, complementing the delicate flavor of the fish.

Conclusion

Saengseon Katsu is a delightful alternative to traditional pork or chicken cutlets, offering a lighter, flaky texture with the same satisfying crunch. This dish pairs wonderfully with tartar sauce, fresh vegetables, and rice, making it a versatile meal option for lunch or dinner. With these easy-to-follow steps and pro tips, you'll be able to recreate restaurant-quality Saengseon Katsu in your own kitchen. Enjoy!