Korean Fish Cutlet (Saengsun Katsu) | 생선가스
Pronounced: Sang-Sun Katsu
What: This is how my Mom fries fish fillets. Very easy. No measurements and just 6 ingredients! It uses Korean Frying Mix (versus flour) and panko that makes it extra crispy. It’s always been a family favorite.
Taste: Fried, crispy, crunchy fish fillets served best with Korean side dishes!
How It’s Made: Season fish, cover in Korean Frying Mix, egg, then panko. Refrigerate for 30 minutes. Deep fry.
What to Serve it With:
We ate this with rice, kimchi slaw, yellow pickled radish (a pickle you buy at the Korean Grocery Market), and katsu sauce.
Notes & Tips
Korean Frying Mix is key to this recipe.
It is flour mixture with added seasonings that is great for pan frying to deep frying.
We use Beksul Frying Mix. You can find this at any Korean Grocery Store.
We used Wild Flounder Fillets. Bought from Costco.
I highly recommend this. It’s already sliced, delicious, and a great to use for dishes like this or fish tacos.
Refrigerating the battered fillets makes it crispier when frying.
Korean Fish Cutlet (Saengsun Katsu) | 생선가스
Ingredients:
- Fish Fillets (We used Wild Alaskan Flounder Fillets from Costco)
- Sea Salt
- Black Pepper
- Garlic Powder
- Korean Frying Mix (We use Beksul brand)
- Eggs
- Sugar
- Panko Bread Crumbs (We use Kikkoman brand)
- Vegetable Oil
Instructions:
- Sprinkle fish fillets sea salt, black pepper, and garlic powder. Then coat in a bowl of Korean Frying Mix. Crack eggs (egg count depends how many you are making) and whisk in a sprinkle of salt and sugar. We used 2 eggs and about 1/2 tsp of salt and sugar.
- Once coated in the egg wash, dip and coat entire fillet in panko bread crumbs. Refrigerate the coated fish fillets for a minimum of 30 minutes. This is key! It is what makes it crispy as it moistens up.
- After 30 minutes, heat enough vegetable oil to deep fry over medium high heat . This may take awhile, but once it’s hot (340°F), place just enough of the battered fillets in the pot. It doesn’t take long to fry (around 2-4 minutes). It’s a thinly cut fish. Flip after 1 minute, and let it fry for an additional 1 minute. Once it’s crispy and golden, take it out and place on a tray lined with a paper towel.
- Serve immediately! We ate this with rice, kimchi slaw, yellow pickled radish (a pickle you buy at the Korean Grocery Market), and katsu sauce. Great as fish tacos too.
steps with visuals
Sprinkle fish fillets sea salt, black pepper, and garlic powder. Then coat in a bowl of Korean Frying Mix.
Crack eggs (egg count depends how many you are making) and whisk in a sprinkle of salt and sugar.
We used 2 eggs and about 1/2 tsp of salt and sugar.
Once coated in the egg wash, dip and coat entire fillet in panko bread crumbs.
Refrigerate the coated fish fillets for a minimum of 30 minutes. This is key! It is what makes it crispy as it moistens up.
After 30 minutes, heat enough vegetable oil to deep fry over medium high heat . This may take awhile, but once it’s hot (340°F), place just enough of the battered fillets in the pot.
It doesn’t take long to fry (around 2-4 minutes). It’s a thinly cut fish. Flip after 1 minute, and let it fry for an additional 1 minute. Once it’s crispy and golden, take it out and place on a tray lined with a paper towel.
Serve immediately! We ate this with rice, kimchi slaw, yellow pickled radish (a pickle you buy at the Korean Grocery Market), and katsu sauce.
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