Crispy Fish Katsu Sliders with Cabbage Slaw

• 1 lb cod fillets, cut into 8 pieces
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp soy sauce
• Vegetable oil, for frying
• 8 mini brioche buns
• 1/2 small cabbage, thinly sliced
• 2 green onions, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• Salt and pepper, to taste

Steps

1. 1 Season cod pieces with salt and pepper.
2. 2 Set up a breading station: flour, beaten eggs mixed with soy sauce, and panko breadcrumbs.
3. 3 Dredge each cod piece in flour, dip in egg mixture, then coat with breadcrumbs.
4. 4 Heat oil in a large skillet over medium heat. Fry the cod until golden and crispy, about 3 minutes per side.
5. 5 While fish cooks, mix cabbage, green onions, rice vinegar, sugar, and a pinch of salt in a bowl.
6. 6 Toast buns lightly if desired.
7. 7 Assemble sliders with a piece of crispy fish and a generous spoonful of slaw.
8. 8 Serve immediately and enjoy!

Equipment

• Large skillet
• Tongs
• Mixing bowl

Variations

• Substitute cod with tilapia or catfish for a different flavor.
• Add a drizzle of Sriracha mayo for a spicy kick.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Coconut aminos can replace soy sauce for a lower sodium option.

Pairings

• Pairs well with edamame or a simple cucumber salad.
• Serve with a chilled sake or a light lager.

Nutrition

Tips

• For a lighter option, bake the fish at 400°F for 12 minutes after coating.
• Make the slaw ahead of time and store it in the fridge to save time.

Storage

Store sliders in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven.

Freezing: Freeze uncooked, breaded fish patties for up to 1 month. Thaw in the fridge overnight before frying.

Serving Suggestions

• Serve with a side of pickled ginger and wasabi mayo for extra flavor.
• Pair with a light Asian-inspired coleslaw or miso soup.

FAQ