Tempura-Style Asuhos

Asuhos is a tasty fish common in coastal towns. Here in the city, Asuhos comes from the frozen section of the supermarket - all filleted and ready to go.

When it comes to filleted fish, there are only two obvious ways to cook it: steamed or fried. I decided to do the latter since their cute little tails are still attached and reminded me of shrimp tempura.

Tempura is cooked by dipping your choice of meat (sometimes vegetable) in batter and deep frying it. For this recipe, I used the two-step - batter and coat - technique. The coating? Japanese bread crumbs.

Now, the recipe:

Tempura-Style Asuhos

Prep time: | Cook time: | Total time:

About 10 pcs filleted frozen asuhos fish, thawed
1 cup flour
lemon juice
3-4 tbsp Japanese mirin
Japanese breadcrumbs
ground pepper
cooking oil

1. Squeeze lemon juice over fish. Set aside.
2. To prepare batter: mix flour, paprika, salt, pepper, lemon juice, mirin and egg in a bowl.
3. Place breadcrumbs in a separate bowl.
4. In a frying pan, heat enough oil to at least submerge half the thickness of the fish.
5. Dip the fish in the batter (step 1) and then coat with breadcrumbs (step 2) before placing in the fryer.
6. Cook until golden brown.
7. Once cooked, drain excess oil in paper towel before serving.

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