Fish Katsu
The soul food of Tokushima

About Fish Katsu

Fish Katsu (フィッシュカツ) is a specialty dish from Tokushima made by mixing minced white fish, such as cutlassfish or lizardfish, with curry powder, chili pepper, and seasonings, coating it in breadcrumbs, and deep-frying it until golden. In Tokushima, when people say “katsu,” they’re not talking about tonkatsu (pork cutlets) but rather Fish Katsu, as it has become a widely beloved and iconic local dish.

You can enjoy Fish Katsu in many ways—serve it simply with sudachi citrus juice, soy sauce, Worcestershire sauce, or mayonnaise. Alternatively, pair it with curry rice, use it as a sandwich filling, or try it baked into savory dishes like “Katsu Tama” or “Katsu Mame Tama,” which are variations of okonomiyaki topped with Fish Katsu.

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