I grew up eating Gorton’s fish sticks. It was one of my favorite dinners. My mom would toss in a couple of fish sticks into the oven and I would grab the tartar sauce from the fridge and wait patiently for the food to be done. Fish sticks, and Gorton’s, is such a nostalgic memory for me. Even as an adult today, fish stick nights are some of best (extra tartar sauce please). So imagine how excited I was to work with them on this recipe!
As a kid, I only knew about fish sticks because that’s all I was interested in. As an adult now, I really appreciate that Gorton’s has all these frozen fish options. What I appreciate the most is that all the products are made of whole fish fillets – NOT minced. This way you get that meaty bite of fish that’s so satisfying. They have different products like fish sandwiches and I pile mine up with shredded lettuce, brie (yes, brie belongs on EVERYTHING), and tartar sauce all on a toasted brioche bun. My favorite right now is the beer battered (having just coming back from Ireland). They’re made with 100% whole fillets from sustainably wild caught Alaska Pollock with no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics!
With the current COVID-19 pandemic in the world, so many of us are trying to flatten the curve and do our part of not spreading the virus further by staying home. I stocked up my freezer with extra bags of Gorton’s fish products because they’re super convenient to turn into full blown meals. The batter is flakey and delicious. Exactly like how it would be if they were freshly fried. And honestly, they’re done within 15 minutes so you can’t really beat that. Not to mention, these fish products are so versatile. I’ve created traditional fish dishes like fish and chips with them (don’t forget the mushy peas). But I also put them in my Japanese curry!
Japanese curry is a super popular dish if you’ve ever traveled to Japan. All Asian countries have their own version of curry. The Japanese curry is more on the sweeter side and less pungent. There are some local Japanese curry houses that I frequent also. Katsu (deep fried pork chops or chicken cutlets) are the typical items eaten with curry. But why not a deep fried fish filet???? Gorton’s paired so well with my quick and easy Japanese curry recipe. Dinner was served within 30 minutes and so much leftovers.
The key to my Japanese curry? Grated onion. It adds a viscosity to the curry texture and an unbelievable sweetness!
Fish Katsu Curry
- 1 tablespoon avocado oil
- 1 1/2 cups onion, grated
- 2 cups carrots, diced
- 2 cups celery, diced
- 1/2 tablespoon ginger, grated
- 1/2 tablespoon garlic, grated
- 4 cups chicken stock
- 1 pack (3.2 ounce) S&B Golden Curry
- Step 1 Heat oil in a dutch oven over medium heat.
- Step 2 Add grated onions and cook for about 2 minutes. Add carrots and celery and cook for about 5 minutes.
- Step 3 Add ginger and garlic. Stir well and cook for another 2 minutes.
- Step 4 Add chicken stock and allow to come to a simmer. Turn heat to low.
- Step 5 Skim off any foam that may have developed.
- Step 6 Put curry mix into a sieve and place into the pot. This will help the curry blocks melt slowly into the broth and avoid clumps of curry from forming.
- Step 7 Add salt and pepper to taste.
- Step 8 Cook for another 5 minutes and serve.
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