Katsu Cornish Sole

Total Time: 30 mins

Level: Medium

Servings: 2 People

Traditionally, a Katsu curry is a Japanese dish of fried meat in flaky, panko breadcrumbs, and tastes amazing whether it’s eaten with chopsticks, a fork, or straight out of a bento box! So when James Strawbridge came to us with this recipe for Katsu Cornish sole, we just had to share it far and wide. Guaranteed to impress on date night, or with friends, it’s definitely a recipe to bookmark.

Ingredients

For the fish:

2 Cornish sole fillets
1 tbsp plain flour, seasoned
1 tbsp cornflour
100g panko breadcrumbs
Veg oil for frying

For the katsu sauce

1 carrot, diced
1 onion, diced
2 cloves of garlic, grated
1 tsp root ginger, grated
1 tbsp mild curry powder
½ tsp turmeric
250ml coconut milk
100ml water
1 tsp honey

Method

Make your katsu sauce by softening the diced carrot, onion, ginger and garlic in oil for 4-5 mins. Then add your spices and coconut milk, water and reduce the heat to medium. Simmer for 10-15 mins until the carrots are soft. Puree with a stick blender until smooth and add honey, seasoning to taste.
For the katsu, mix cornflour with 4 tbsp of water into a sticky paste and dip the sole fillets into it before then coating in breadcrumbs. Cook in a shallow frying pan for 8-10 mins turning the fillet until golden brown.
Serve sliced on a generous spoonful of curry sauce with steamed vegetables and basmati rice on the side. Garnish with coriander.