Recipe courtesy of Fresh Catch
Ahi Katsu
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 883
- Total Fat
- 71 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 181 mg
- Sodium
- 659 mg
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 883
- Total Fat
- 71 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 181 mg
- Sodium
- 659 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside.
- Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl.
- Heat several inches oil in a Dutch oven to 350 degrees F.
- Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake.
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