If you love crispy fish, soft pillowy bao buns, and a good homemade tartare sauce, these Fish Katsu Baos fromLucky Dragon Supper Club By Stephanie Feherare the kind of recipe you will want to make again and again. Filled with golden crumbed white fish, smoky cheddar, fresh dill, and a creamy herb-packed tartare sauce, they are crunchy, fluffy, rich, and full of flavour in every bite.
These crispy fish bao buns are perfect for entertaining, weekend lunches, or an easy dinner that feels a little more exciting than the usual fish burger. The contrast between the soft steamed bao, the crisp panko-coated fish, and the tangy tartare sauce makes this recipe incredibly satisfying, while the smoked cheddar adds an extra savoury layer that takes it to another level.
One of the best things about these fish katsu baos is that parts of the recipe can be prepared ahead of time. The tartare sauce can be made up to two days in advance, and if you are making the bao buns from scratch, they can be frozen ahead too, making assembly on the day simple and stress-free. Once the baos are steamed and the fish is fried until crisp and golden, all that is left to do is assemble and serve immediately.
Whether you are looking for a standout bao bun recipe, a fun seafood dinner idea, or a fresh twist on homemade katsu-style fish, these Fish Katsu Baos deliver on both texture and flavour. They are impressive enough for guests, but easy enough to make whenever you are craving something crispy, creamy, and seriously delicious.
Fish Katsu Baos by Stephanie Feher
Carlos and I love a fish sandwich, but biting into a fish katsu bao is on another level. Here, we’re bringing together the tender flakiness of fried fish, soft pillowy baos, a rich slice of smoked cheddar that melts just right, and a tangy homemade tartare sauce you’ll come back to again and again. You’ll be crumbing, shallow-frying and steaming, but don’t worry, I’ll walk you through the process, so you can pull off this banger of a bite with ease. For the best results, opt for firm white fish, like barramundi, snapper or cod, which fry beautifully and provide the perfect flaky texture. Steer clear of delicate or oily fish, like salmon, as it can fall apart during frying. While fresh baos are ideal, frozen ones are just as good if you want to keep things simple. This recipe also includes a killer tartare sauce you can prep ahead.
In a bowl, combine all the ingredients. Stir well until smooth and evenly mixed. Refrigerate in an airtight container for at least 1 hour, or for up to 2 days to let the flavours meld.
Steam the Baos
6–8 homemade or store-bought baos
Prepare your steaming setup (I fill a wok one ‑third full with water and place a cooking rack or bamboo steamer on top). Bring to the boil over medium heat. Arrange each bao on a small square of baking paper, then place them on the cooking rack or steamer, leaving space between to expand. Cover with a lid and steam for 10–12 minutes, or until soft and fluffy. Remove from heat, but leave the lid on to keep the baos warm until assembly.
Fry the fish
Neutral oil, for shallow-frying
½ cup (75 g) plain (all-purpose) flour
2 eggs, whisked
½ cup (30 g) panko breadcrumbs
150 g (5½ oz) boneless white fish fillets, cut into 5 cm (2 in) chunks
Pinch of flaky sea salt
While the baos steam, fry the fish. Add enough oil to a large frying pan to reach about 2 cm (¾ in) deep. Heat the oil to 180°C (350°F) over medium heat, or until bubbles form rapidly around the tip of a wooden chopstick or handle of a wooden spoon when dipped into the oil. Set up a crumbing station with three separate bowls: flour, egg and breadcrumbs. Toss each piece of fish in the flour, then dip in the egg and finally coat thoroughly in the breadcrumbs. In batches, fry the fish for 2–3 minutes on each side, or until golden brown and crispy. Add more oil, if required. Remove and drain on a wire rack. Season with sea salt.
To Serve
3 thick slices smoked cheddar
Quartered Dill sprigs
Open each steamed bao and place a slice of cheddar inside. Add a piece of fried fish, a generous spoonful of tartare sauce and top with dill. Serve immediately.
Fish katsu Baos Recipe
Frequently Asked Questions
What are Fish Katsu Baos?
Fish Katsu Baos are soft steamed bao buns filled with crispy crumbed fish, creamy tartare sauce, smoked cheddar, and fresh dill. They combine the light, fluffy texture of bao with the crunchy coating of katsu-style fish.
What type of fish is best for Fish Katsu Baos?
Firm white fish works best. Flathead, barramundi, hoki, ling, snapper, or blue grenadier are all good options. You want a fish that holds together well when crumbed and fried.
Can I make Fish Katsu Baos ahead of time?
Yes, parts of the recipe can be prepared in advance. The tartare sauce can be made up to 2 days ahead and stored in the fridge. Bao buns can also be made ahead and frozen if you are making them from scratch. For the best texture, fry the fish and assemble the baos just before serving.
Can I use store-bought bao buns?
Yes, store-bought bao buns work very well and make this recipe much quicker and easier. Just steam them until soft and fluffy before filling.
Can I bake or air fry the fish instead of shallow-frying?
Yes, you can. Shallow-frying gives the fish the crispiest finish, but air frying or baking will still work if you want a lighter option. Lightly spray the crumbed fish with oil before cooking to help it turn golden.
What does tartare sauce add to Fish Katsu Baos?
The tartare sauce adds creaminess, sharpness, and freshness. The combination of mayo, yoghurt, cornichons, capers, herbs, and lemon balances the richness of the fried fish beautifully.
Can I use another cheese instead of smoked cheddar?
Yes. Smoked cheddar adds a rich savoury depth, but regular cheddar, gouda, or even a mild Swiss-style cheese could work too. Just choose something that melts slightly inside the warm bao.
How do I keep bao buns soft?
Keep the lid on after steaming and leave the bao buns in the steamer until ready to assemble. This helps them stay warm, soft, and fluffy.
Can I make these for a party?
Yes, Fish Katsu Baos are great for entertaining. You can prepare the tartare sauce ahead, steam the buns, fry the fish in batches, and assemble them just before serving.
What can I serve with Fish Katsu Baos?
They work well with a crunchy slaw, pickled vegetables, fries, cucumber salad, or even extra herbs and lemon wedges on the side.
Tips for the Best Fish Katsu Baos
Use a firm white fish that will stay intact during crumbing and frying. Softer fish can break apart too easily.
Make the tartare sauce ahead of time if possible. Giving it at least an hour in the fridge helps the flavours develop and makes the whole recipe taste better.
Do not overcrowd the pan when frying the fish. Cooking in batches helps the fish turn properly golden and crisp instead of steaming.
Keep the oil at a steady temperature. If it is too cool, the crumbs can go soggy. If it is too hot, the coating may brown too quickly before the fish is cooked through.
Steam the bao buns just before serving so they stay soft and fluffy. Once they cool, they can lose that lovely pillowy texture.
Assemble the baos right before eating. This keeps the fish crispy and stops the tartare sauce from softening the crumb too much.
A little extra dill or even a squeeze of lemon just before serving can really brighten the finished bao.
If you love crispy fish, soft pillowy bao buns, and a good homemade tartare sauce, these Fish Katsu Baos from Lucky Dragon Supper Club By Stephanie Feherare the kind of recipe you will want to make again and again. Filled with golden crumbed white fish, smoky cheddar, fresh dill, and a creamy herb-packed tartare sauce, they are crunchy, fluffy, rich, and full of flavour in every bite.
These crispy fish bao buns are perfect for entertaining, weekend lunches, or an easy dinner that feels a little more exciting than the usual fish burger. The contrast between the soft steamed bao, the crisp panko-coated fish, and the tangy tartare sauce makes this recipe incredibly satisfying, while the smoked cheddar adds an extra savoury layer that takes it to another level.
One of the best things about these fish katsu baos is that parts of the recipe can be prepared ahead of time. The tartare sauce can be made up to two days in advance, and if you are making the bao buns from scratch, they can be frozen ahead too, making assembly on the day simple and stress-free. Once the baos are steamed and the fish is fried until crisp and golden, all that is left to do is assemble and serve immediately.
Whether you are looking for a standout bao bun recipe, a fun seafood dinner idea, or a fresh twist on homemade katsu-style fish, these Fish Katsu Baos deliver on both texture and flavour. They are impressive enough for guests, but easy enough to make whenever you are craving something crispy, creamy, and seriously delicious.
Fish Katsu Baos by Stephanie Feher
Carlos and I love a fish sandwich, but biting into a fish katsu bao is on another level. Here, we’re bringing together the tender flakiness of fried fish, soft pillowy baos, a rich slice of smoked cheddar that melts just right, and a tangy homemade tartare sauce you’ll come back to again and again. You’ll be crumbing, shallow-frying and steaming, but don’t worry, I’ll walk you through the process, so you can pull off this banger of a bite with ease. For the best results, opt for firm white fish, like barramundi, snapper or cod, which fry beautifully and provide the perfect flaky texture. Steer clear of delicate or oily fish, like salmon, as it can fall apart during frying. While fresh baos are ideal, frozen ones are just as good if you want to keep things simple. This recipe also includes a killer tartare sauce you can prep ahead.
Ingredients and Method
Make the tartare sauce
2/3 cup (165 g) Kewpie mayonnaise
2 tablespoons plain Greek-style yoghurt
1 small French shallot, finely chopped
2 tablespoons finely chopped cornichons
2 tablespoons capers, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon flat-leaf parsley leaves, finely chopped
1 teaspoon lemon juice
¼ teaspoon caster (superfine) sugar
¼ teaspoon salt
In a bowl, combine all the ingredients. Stir well until smooth and evenly mixed. Refrigerate in an airtight container for at least 1 hour, or for up to 2 days to let the flavours meld.
Steam the Baos
6–8 homemade or store-bought baos
Prepare your steaming setup (I fill a wok one ‑third full with water and place a cooking rack or bamboo steamer on top). Bring to the boil over medium heat. Arrange each bao on a small square of baking paper, then place them on the cooking rack or steamer, leaving space between to expand. Cover with a lid and steam for 10–12 minutes, or until soft and fluffy. Remove from heat, but leave the lid on to keep the baos warm until assembly.
Fry the fish
Neutral oil, for shallow-frying
½ cup (75 g) plain (all-purpose) flour
2 eggs, whisked
½ cup (30 g) panko breadcrumbs
150 g (5½ oz) boneless white fish fillets, cut into 5 cm (2 in) chunks
Pinch of flaky sea salt
While the baos steam, fry the fish. Add enough oil to a large frying pan to reach about 2 cm (¾ in) deep. Heat the oil to 180°C (350°F) over medium heat, or until bubbles form rapidly around the tip of a wooden chopstick or handle of a wooden spoon when dipped into the oil. Set up a crumbing station with three separate bowls: flour, egg and breadcrumbs. Toss each piece of fish in the flour, then dip in the egg and finally coat thoroughly in the breadcrumbs. In batches, fry the fish for 2–3 minutes on each side, or until golden brown and crispy. Add more oil, if required. Remove and drain on a wire rack. Season with sea salt.
To Serve
3 thick slices smoked cheddar
Quartered Dill sprigs
Open each steamed bao and place a slice of cheddar inside. Add a piece of fried fish, a generous spoonful of tartare sauce and top with dill. Serve immediately.
Frequently Asked Questions
What are Fish Katsu Baos?
Fish Katsu Baos are soft steamed bao buns filled with crispy crumbed fish, creamy tartare sauce, smoked cheddar, and fresh dill. They combine the light, fluffy texture of bao with the crunchy coating of katsu-style fish.
What type of fish is best for Fish Katsu Baos?
Firm white fish works best. Flathead, barramundi, hoki, ling, snapper, or blue grenadier are all good options. You want a fish that holds together well when crumbed and fried.
Can I make Fish Katsu Baos ahead of time?
Yes, parts of the recipe can be prepared in advance. The tartare sauce can be made up to 2 days ahead and stored in the fridge. Bao buns can also be made ahead and frozen if you are making them from scratch. For the best texture, fry the fish and assemble the baos just before serving.
Can I use store-bought bao buns?
Yes, store-bought bao buns work very well and make this recipe much quicker and easier. Just steam them until soft and fluffy before filling.
Can I bake or air fry the fish instead of shallow-frying?
Yes, you can. Shallow-frying gives the fish the crispiest finish, but air frying or baking will still work if you want a lighter option. Lightly spray the crumbed fish with oil before cooking to help it turn golden.
What does tartare sauce add to Fish Katsu Baos?
The tartare sauce adds creaminess, sharpness, and freshness. The combination of mayo, yoghurt, cornichons, capers, herbs, and lemon balances the richness of the fried fish beautifully.
Can I use another cheese instead of smoked cheddar?
Yes. Smoked cheddar adds a rich savoury depth, but regular cheddar, gouda, or even a mild Swiss-style cheese could work too. Just choose something that melts slightly inside the warm bao.
How do I keep bao buns soft?
Keep the lid on after steaming and leave the bao buns in the steamer until ready to assemble. This helps them stay warm, soft, and fluffy.
Can I make these for a party?
Yes, Fish Katsu Baos are great for entertaining. You can prepare the tartare sauce ahead, steam the buns, fry the fish in batches, and assemble them just before serving.
What can I serve with Fish Katsu Baos?
They work well with a crunchy slaw, pickled vegetables, fries, cucumber salad, or even extra herbs and lemon wedges on the side.
Tips for the Best Fish Katsu Baos
Use a firm white fish that will stay intact during crumbing and frying. Softer fish can break apart too easily.
Make the tartare sauce ahead of time if possible. Giving it at least an hour in the fridge helps the flavours develop and makes the whole recipe taste better.
Do not overcrowd the pan when frying the fish. Cooking in batches helps the fish turn properly golden and crisp instead of steaming.
Keep the oil at a steady temperature. If it is too cool, the crumbs can go soggy. If it is too hot, the coating may brown too quickly before the fish is cooked through.
Steam the bao buns just before serving so they stay soft and fluffy. Once they cool, they can lose that lovely pillowy texture.
Assemble the baos right before eating. This keeps the fish crispy and stops the tartare sauce from softening the crumb too much.
A little extra dill or even a squeeze of lemon just before serving can really brighten the finished bao.
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