Panko-Crusted Pacific Halibut Cheeks with Katsu Sauce

1. Heat about ⅛ inch of high-heat cooking oil in deep-sided skillet over medium heat.

2. Meanwhile, set up your dredging station in three dishes: add flour to one, whisk egg in another, and breadcrumbs in the last dish.

3. Pat halibut cheeks dry with a tea towel or paper towel, then season with salt and pepper. Dip each piece into flour, egg, then breadcrumbs, coating both sides. Set breaded halibut cheeks aside.

4. Once oil has reached 350F or is hot enough to sizzle, carefully add halibut cheeks and allow to pan-fry until breadcrumbs are golden, flipping halfway through, about 2 minutes per side. Depending on size of skillet, you may need to do this in batches. Move finished halibut cheeks to a paper bag or paper towels to drain excess oil, then transfer to serving plates.

5. In a small mixing bowl, combine enough ketchup for dipping with a couple dashes of worcestershire sauce and a splash of soy sauce. Adjust to taste, then serve alongside halibut cheeks with cabbage slaw tossed in your choice of salad dressing.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.