Can I make the patties ahead of time?

Yes. Shape the patties up to one day in advance and keep them refrigerated until ready to bread and fry.

Can I air fry the fish katsu patties?

Yes. Spray the breaded patties lightly with oil and air fry at 390°F (200°C) for 10–12 minutes or until golden and cooked through. The coating won't be quite as crisp as deep frying but will still be delicious.

Can I bake the fish patties?

Yes. Arrange the breaded fish patties on a wire rack set over a baking tray and generously spray or brush both sides with oil. Bake at 425°F (220°C) for 15–20 minutes, flipping halfway through, until golden and cooked through. The coating won't be quite as crispy or evenly browned as deep frying, but they'll still be delicious.

Fish Katsu Burger - Okonomi Kitchen

Description

If you love fish burgers, you have to try this Fish Katsu Burger! It starts with a crispy homemade fish cutlet tucked into a soft bun with shredded cabbage, tonkatsu sauce, and a creamy yuzu kosho corn tartar that adds just the right amount of citrusy heat.

Ingredients

Units

Fish Patties

~1 lbs (480 g) cod or other firm white fish, skinless
1/2 (60-80 g) onion, finely minced
1 (38 g) large egg white
1.5 tbsp (20 g) Japanese mayonnaise
1 tbsp sake
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp sugar
3 tbsp (21 g) all-purpose flour

Breading

1/3 cup all-purpose flour
1 beaten egg
1 1/2 cup panko breadcrumbs
neutral oil, for frying

Yuzu Kosho Corn Tartar

2 hard-boiled egg, finely chopped
1/3 (60 g) onion, finely diced
2/3 cup (100 g) sweet corn kernels, blanched or lightly grilled
4-6 shiso leaves, finely minced (or 2-3 tsp shiso paste)
1/2 cup Japanese mayonnaise
2 tsp lemon juice
1-1 1/2 tsp (5 g) yuzu kosho, to taste

For Assembly

4 large burger buns
finely shredded cabbage
tonkatsu sauce

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Instructions

Prepare the fish patties: Pat the fish dry. Finely mince or mash about 1/4 of the fish into a paste, then coarsely chop the remaining into roughly 1 cm pieces.
Combine the fish, onion, flour, egg white, sake, salt, white pepper, and sugar. Mix gently just until everything comes together—avoid overmixing. Divide into 2 equal portions and shape into patties slightly wider than the burger buns. Refrigerate for 20–30 minutes.
Bread the patties: Coat each patty in flour. Dip into the beaten egg. Coat evenly with panko, gently pressing the crumbs to adhere.
Fry: Heat oil to 170°C (340°F). Fry for 3–4 minutes per side, or until the coating is deep golden brown and the fish is cooked through. Drain on a wire rack, keeping it vertical for 10 seconds to let the excess oil drip off.
Make the Yuzu Kosho Corn Tartar: Combine the chopped egg, onion, corn, shiso, mayonnaise, lemon juice, and yuzu kosho. Mix until well combined. Refrigerate until ready to serve.
Assemble the burgers: Spread a little mayo on the bottom bun. Place a generous handful of shredded cabbage on the bottom bun. Drizzle the cabbage with tonkatsu sauce. Top with the fish katsu patty. Spoon a generous amount of Yuzu Kosho Corn Tartar over the fish. Finish with the top bun and serve immediately.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main course
Method: Deep frying
Cuisine: Japanese

Nutrition

Serving Size: 1 fish katsu burger
Calories: 710
Sugar: 11 g
Sodium: 980 mg
Fat: 31 g
Saturated Fat: 5.8 g
Unsaturated Fat: 23 g
Trans Fat: 0.1 g
Carbohydrates: 63 g
Fiber: 2.8 g
Protein: 42 g
Cholesterol: 180 mg