Crunchy Panko on Asuhos Fillets, et al

Crunchy chicken, crunchy fish, crunchy pizza, crunchy everything…that’s what you’ll hear from the kids every so often when it’s meal time.

Panko, the Japanese bread crumbs is a staple in my kitchen as it gives that light, crispiness to everything I coat it with. Most often, fillets of fish, pork cutlets, and slices of tofu gets dredged in flour, dipped in egg, and finally, evenly covered with panko for that perfectly fried, crunchy dish that the boy and girl are always clamoring for.

It is not often that I am able to buy this very convenient pack of de-boned asuhos fillet, so whenever I get a chance, at P280 a pack (I believe it was 24 fillets), I grab one and immediately fry us some thin and crispy asuhos fish fillet with honey mustard sauce. Thousand Island dressing would likewise be a perfect dip.

About Asuhos:  according to Wikipedia, this silver-banded whiting from the genus Sillago is an inshore marine species that inhabits an island on the shores of Palawan, Philippines

Quick, easy, golden, crispy goodness you can allow yourself, and the kids of course, to indulge from time to time. It’s easy to forget they’re deep fried in oil once you take a bite! It’s crunch time!

Sole fillet cut to pieces, breaded and fried. I season the fish first with some rock salt, pepper and fresh-squeezed lemon. For a slight twist, this time, I mixed the panko with fresh chopped parsley.

 Golden, crunchy crust covers this soft, juicy white fillet

A very delicate Japanese tofu, similar to the fried agedashi tofu but without the sauce
This dish takes a lot of practice to be able to serve them whole, from slicing to dredging, dipping in egg and finally covering with panko. So be patient and try to do this as often as you want ’til you get most of the slices out perfectly (“,)
I used the same tofu variety from my miso soup recipe. The dipping sauce is a mix of a little warm water, Kikkoman soy sauce and pinch of brown sugar — mirin (Japanese sweet cooking wine) with Kikkoman is your best bet.

Note: Asuhos fish, photo from Wikipedia

5 Responses to “Crunchy Panko on Asuhos Fillets, et al”
  1. jen laceda says:

    I love anything covered in panko!!! Do you marinade your tofu? what is Asuhos anyway? I have no idea what kind of fish they are, but they sure look delicious!

    By the way, great pics! I can see that your Canon Rebel is getting some good use!!

  2. Mom-Friday says:

    Fong -I failed to get more info on asuhos, will get back to you on that. With the tofu, no seasoning as it goes directy on the flour, egg, and panko (sometimes salted) and the sauce will give the flavor. And yes, loving it by the day, thanks for your inspiring images! 🙂

  3. Divina Pe says:

    I haven't had this asuhos fillet in a long time. We used to make them tempura style. Your fish looks really moist.

  4. Martine says:

    I've been curious about this asuhos fish. Our maid from the Visayas said it was “matinik” so I avoided it. Where'd you find these?

  5. Mom-Friday says:

    Martine – I bought the asuhos fillets at Unimart 🙂 a bit pricey but worth it coz it's not everyday that we buy and eat this tasty fish 🙂

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