Guest Author - Sherry Van Der Elst
Any firm, white-fleshed fish such as cod, halibut and tilapia, or even fresh sardines, will work well with this dish.
You can substitute shelled and veined jumbo shrimp for fish. For a fancier appetizer, leave the shrimp tails intact and serve on a bed of shredded daikon (Japanese white radish).
1 lb fish, skin and bones removed (except sardines)
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 tsp prepared Japanese mustard
4 tsp fresh lemon juice
1 tsp lemon zest
2 large eggs
2 tbsp milk
1 tsp salt
1/2 cup all-purpose flour
1/2 cup white sesame seeds (optional)
1 cup panko
4 cups vegetable oil
1. Prepare dipping sauce by whisking together ketchup, Worcestershire sauce, mustard, lemon juice and lemon zest. Set aside.
2. Pat fish dry with paper towels and cut into 2- to 3-inch strips.
3. Arrange three shallow bowls in a row. Sift flour and salt together in the first bowl. Lightly beat together eggs and milk in the second bowl. Mix the panko and sesame seeds together in the third bowl.
4. Using the three-step breading method, dip fish strips into the flour to coat all sides evenly, then shake to remove excess flour. Dip fish in egg mixture, then panko, pressing evenly onto all sides of the fish.
5. In a wok or deep saucepan, heat oil over a medium-high flame. When oil appears to shimmer, carefully add fish to the pan. Avoid overcrowding or letting the pieces touch, cooking in batches if necessary. Fry fish until coating is crisp and a light golden brown, about 1-1 ½ minutes on each side. Remove fish with tongs and place on a plate covered with paper towels to drain excess oil.
6. Serve fish immediately with dipping sauce on the side.
Optional: garnish with lemon wedges.
