You may think of using panko to pan-fry with pork cutlets, but it also works well with salmon. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
Ingredients
vegetable oil (for frying)9 ounces salmon (2, 1-inch thick fillets, skin removed)saltpepper2 tablespoons all-purpose flour1 egg1 cup pankotonkatsu sauce
Directions
Add 1-inch of vegetable oil to a heavy bottomed pot and preheat to 375 degrees F. Prepare a wire rack with 3 sheets of paper towels to drain the salmon katsu.Salt and pepper the salmon on both sides and then dust with an even coating of flour. Put the egg in a bowl and beat until uniform, put the panko in a separate shallow bowl. Dip the salmon in the egg and coat evenly and then transfer to the bowl with the panko and roll around to ensure the surface of the salmon is evenly coated in breadcrumbs. Fry the salmon until golden brown (about 2 minutes) and then transfer to the prepared wire rack. Serve with tonkatsu sauce.
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