Whiting Katsu Curry

with Steamed Rice, Pickled Cabbage & Cucumbers. Estimated cost per portion £3.25
Serves 2


  • 2 skinned whiting fillets
  • 1/2 cup flour 2 eggs, beaten
  • 1/2 cup panko breadcrumbs
  • 1 cup rice
  • 2 cups water
  • 1/4 cup pickling juice (from any pickles or gherkins)
  • 1/2 cucumber, sliced
  • 1/4 cup cabbage, sliced
  • 1 lemon
  • 1 cube of Japanese curry sauce
  • Vegetable oil to fry
  • Salt and pepper


  1. Coat the fillets in the flour, eggs and breadcrumbs.
  2. Refrigerate until ready to cook.
  3. Add the rice and water to a pot with a tight-fitting lid and cook on low heat for 15 minutes or until the water is absorbed and the rice is cooked.
  4. Add the curry sauce cube with water, as per the packet instructions.
  5. Heat the curry sauce in a small pot and reserve warm.
  6. Mix the cucumber and cabbage through with the vegetables and reserve.
  7. Using a shallow, wide pan, warm 1” of the cooking oil to medium high heat.
  8. Fry the fish fillets for 2/3 minutes per side or until golden brown.
  9. Arrange the rice into bowls, top with the fish and pour over the curry sauce.
  10. Serve with the pickles on the side.

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