Crispy Swordfish Katsu Recipe

If you're looking for a new and absolutely irresistible way to serve swordfish, welcome to the wonderful world of Crispy Swordfish Katsu.

We're using this classic Japanese technique of coating a protein in shatteringly crisp panko crumbs, pan frying, then serving with a savory-sweet-tangy Katsu Sauce. It's a fantastic way to serve this meaty fish in a way your whole family will love!

Visiting Japan for the first time created entirely new food categories in my house. Exhibit A: soba noodles...where have you been all my life? 

Japanese curry. YES.

And katsu. Crispy, salty, satisfying katsu.

We're not a big fried-food house, but you wouldn't believe how fast these crunchy swordfish steaks disappear every time they're on the menu.

I pull them out of the skillet and let them rest on a rack. Salt generously and cut into strips to serve over rice. But 2 minutes later half the swordfish is gone...eaten straight off the rack or dipped in this 5-ingredient katsu sauce. Pure magic.

Why You'll Love This Easy Swordfish Recipe:

• Japanese cooking is the height of simplicity. Just a handful of pantry ingredients. No marinading or resting or braising. No fancy techniques.

• This is a great option to make for anyone who doesn't love "fishy" fish. Swordfish has a meaty texture, much more similar to chicken or pork tenderloin. Coated in crispy panko, most people will have a tough time identifying the katsu as seafood. It's one of my favorite Seafood Makeovers, where we make recipes we already love using seafood instead of meat. (Follow along on Instagram for more Seafood Makeover Videos.)

• Serving katsu gives you a world of dinner combination options. Rice + Eggplant! Mashed Potatoes + Green Beans! Sliced up over a Giant Salad! 

What Does Swordfish Taste Like?

Swordfish is a white fish with a mild flavor and firm texture. The firm fish texture and typical cut of swordfish makes it a unique seafood option. I think of it as the steak of the sea. It has a relatively neutral flavor, making it a great base for adding flavors you already love in the form of spice mixes, chimichurri or lemon butter sauce. 

Ingredients for this recipe:

Before we get to the step by step instructions, a few notes about the ingredients for this delicious fish dish.

Fish: the recipe calls for 2 swordfish steaks, but this easy recipe can be made with almost any type of fish. Firmer fish like mahi mahi will stand up better to pan-frying, but red snapper or sockeye salmon would be great options, too!

Eggs: you'll need two medium eggs for this recipe. If using large eggs, increase the flour to 3 ½-4 tablespoons to achieve the right batter texture. I simplified the recipe by combining the egg dredge and the flour dredge. For pan-frying, I found it more effective to have a thicker egg wash to help hold the panko in place. And it reduces our dipping and dredging from 3 bowls to 2...winning!

Panko: I tested the recipe using a higher-end panko from my local Japanese market, as well as Kikkoman brand panko, and a store brand. I found the high-end panko to be finer textured and a better option for deep-frying than the pan-frying process we use here. So I recommend using either Kikkoman brand or a store brand that offers a slightly chunkier panko crumb. 

Seasonings: the recipe calls for just salt and white pepper (optional). I tested the recipe using light soy sauce in the egg batter instead of salt, but preferred the clean flavor of kosher salt. If you're not serving katsu with sauce or curry, feel free to add soy sauce, ground ginger, garlic powder or even sambal to the fish steaks before frying. 

Oil: use a neutral oil like peanut, safflower or canola oil for best results. Extra virgin olive oil adds too much flavor for my liking, but it's also an option. 

Full ingredient list and measurements included in printable recipe card below.

Step by step instructions:

1. Prep fish

Dry fish well with paper towels. Salt swordfish steaks and set aside. 

2. Prep dredging station and skillet

In a shallow bowl, combine eggs, flour, salt and white pepper, if using. Whisk well to combine. In a second shallow bowl, add panko crumbs. 

Heat about half an inch of oil in a cast iron skillet over medium heat. Use a thermometer to determine when the oil has reached about 350 degrees.

3. Dredge and fry

Dip swordfish steaks in the liquid batter, coating well. Allow any excess batter to drip off the steak, then coat well in panko crumbs.

When the oil reaches 350 degrees, add breaded steaks to the frying pan and fry 2-3 mins per side, until golden brown. 

Move the swordfish to a rack over a baking sheet to drain excess oil. Sprinkle with coarse salt. 

4. Garnish and serve!

Serve swordfish katsu with steamed rice, shredded cabbage and homemade Katsu Sauce. 

You can also serve it with Japanese Curry made from a curry roux. This is a super-popular option across Japan, and the definition of comfort food. 

My favorite way to serve a leftover piece of swordfish katsu is on soft white bread (cut off the crust!) with easy katsu sauce and shredded cabbage. The katsu sando is a Japanese convenience store favorite and it's so much fun to recreate in my home kitchen!

Tips for this Swordfish Steak Recipe:

Buying swordfish: Fresh swordfish fillets are always a great option, and it should be available at your local fish market or specialty grocery store. If fresh fish isn't available, look for frozen fillets in your local grocery store. Most wild-caught fish is frozen right on the boat, giving you a high-quality seafood product. To thaw frozen swordfish, leave in the refrigerator overnight, or soak (in original packaging) in cold water for 30-45 minutes, until thawed. If using thawed fish, be sure to dry the fish very well before seasoning and coating. 

How to know when swordfish is cooked? The best way to know this meaty fish is cooked through is by using an instant-read or meat thermometer. Since the thickness of your fish steak will dictate exact cook times, it's best to know the exact temp. Internal temperature should read 130°F for medium, 135°F for medium-well, or 140 to 145°F for well-done.

My preference is to pull the swordfish from the skillet at 130-132°F and let carry-over cooking take it up to medium-well. This ensures the steak is tender, but cooked through, giving the perfect texture under those crispy panko crumbs.

Can I bake this katsu recipe?

You can! I tested this recipe in the oven, baking the fish at 400 degrees (convection). I used a dark colored baking sheet lightly coated in olive oil. It took about 12 minutes to get crispy and cooked through, and I flipped the fish after about 8 minutes. The panko won't get so evenly browned or deeply golden, but it is still shockingly delicious.

How to store leftover swordfish?

Transfer leftover swordfish to an airtight container and store in the refrigerator for up to 3 days. To reheat, crisp in a hot pan until just heated through. Or bake in a a 400 degree oven for 6-8 minutes, until just warmed through. 

What to serve with swordfish katsu?

• Katsu Sauce
• Japanese Curry Sauce
• Hibachi Fried Rice
• Grilled Hibachi Veggies
• Japanese White Sauce

If you try this recipe, please let me know! Connect on Instagram or Pinterest and leave a 5-Star Review on the recipe card! 

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