Since it’s the new year, I’m going to make an effort to eat fish at least once a week, and though it maybe fried, it is in fact, fish for dinner! This is always a go to dinner when I want something quick without a fuss, and if you don’t like salmon, you can always make this with boneless, skinless chicken breast cutlets, or tilapia or flounder fillets. I serve it with katsu sauce, and this past time I tried ponzu as well, and I still like the katsu sauce the best. A bok-choy salad with Asian dressing, and a boil-in-bag of white rice goes great along side!

For the salmon:

• 2 lbs salmon, skin removed and cut into 1 inch strips
• 1 cup panko
• 2 eggs, beaten
• vegetable oil for frying

For the sauce:

• 1 cup ketchup
• 3 tbsp soy sauce
• 2 tsp mustard powder
• 2 tsp garlic powder
• dash pepper

To prepare fish, fill a large skillet 1/3 full with vegetable oil and heat over medium-high heat. Place the panko in one medium mixing bowl, and beat 2 eggs in another. When the oil is hot, dip salmon the beaten egg, then the panko. Fry in batches of four at a time, about 1 to 2 minutes per side until salmon is firm. Place on a paper towel lined plate.

To prepare sauce, pour all ingredients for sauce in a small mixing bowl. Serve along side the salmon. Eat it while it’s hot!