Furikake Fried Fish

Serves: 4 • Time: 20 minutes

Furikake is one of the most quintessential seasonings of any Japanese kitchen and quite possibly the most versatile: it’s delicious on vegetables, soups, salads, fish, meat, and more! Here, it adds a punch of flavor to simple breaded and fried fish.

Furikake Fried Fish

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  • 4 tilapia fillets
  • Salt and pepper
  • 1 egg, beaten
  • 2 tsp. House Foods ginger paste
  • 1½ cups panko bread crumbs
  • 1 cup flour
  • Canola oil, for frying
  • Mishima furikake seasoning, for garnish
  • Lemon wedges, for serving


1. Using a paper towel, pat the tilapia fillets dry. Season with and salt and pepper.

2. In a wide and shallow bowl, whisk together the egg and ginger paste, then place the bread crumbs and flour in separate, wide and shallow bowls. Coat each fillet in the flour, then egg, then bread crumbs.

3. Pour canola oil into a large skillet until ¼ inch deep, then heat the oil to 375°F over moderate-high heat. Add the fillets and cook until golden, 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain.

4. Sprinkle with furikake and serve with lemon wedges.

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