Hagi Katsu

Hagi flesh is firm, mildly sweet — almost crab-like — with none of the usual fishy smell, which makes it the perfect katsu. This is the one to cook for someone who says they don’t like reef fish.

Ingredients

• 1 lb hagi fillets, skinned
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• Salt and pepper
• Neutral oil for frying
• Tonkatsu sauce
• 2 cups shredded cabbage
• Lemon wedges

Method

1. Pat the fillets dry and season with salt and pepper.
2. Dredge each piece in flour, dip in beaten egg, then press into panko until fully coated.
3. Fry in ¾ inch of oil at 350°F, 2–3 minutes per side, until deep golden. Drain on a rack.
4. Slice crosswise, katsu-style, and plate over shredded cabbage.
5. Serve with hot rice, tonkatsu sauce, and a squeeze of lemon.