Crispy Katsu Cod with Rice
Crispy breadcrumbed cod served with fragrant curry sauce, fluffy rice, and fresh cucumber. A simple, flavour-packed meal inspired by @healthy_inspired_meals.
Have a go!
30 mins
Ingredients
- 2 cod fillets, dried and seasoned
- 200g long grain rice
- 4 tbsp Mayflower curry powder (made to your preferred consistency)
- 1 cucumber, sliced
- 1 egg
- 20g panko breadcrumbs
- Sesame seeds (optional, for garnish)
- Sweet chilli sauce (to serve)
Starring...
Curry Sauce Mix Original
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Method
- Preheat your oven to 180°C (fan).
- Pat the cod fillets dry and season as desired.
- Crack the egg into a bowl and whisk.
- Place the panko breadcrumbs into a separate bowl.
- Dip each cod fillet into the egg, then coat evenly in the breadcrumbs.
- Place the coated cod onto a baking tray and cook in the oven for 15 minutes.
- While the cod is baking, prepare the curry sauce according to your preferred consistency.
- Cook the rice as per the packet instructions.
- Remove the cod from the oven and finish in the air fryer for 5 minutes until crispy and golden.
- Slice the cucumber.
- Serve the crispy cod with rice, curry sauce, and cucumber.
- Sprinkle with sesame seeds and drizzle with sweet chilli sauce to finish.
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