Ingredient!
450 grams of fresh ahi (yellow fish tuna), cut into 40-55 grams of fillets
Peanut or peanut oil for frying
For the spicy flour
105 grams of plain flour
1 tablespoon spicy salt
1 tablespoon salt
1/2 tablespoon finely ground black pepper
1 tablespoon pepper
For the tempura batter
70 grams of plain flour
65 grams of cornmeal
1 egg
250 ml of cold water
For the furikake coating
50 grams of fur cake
100gram panko flakes
Preparation!
In a mixing bowl, combine all the ingredients for the spicy flour.
In a separate mixing bowl, combine dry ingredients for the tempura batter. Combine the egg and cold water in a separate container. Add eggs and water mixture to the dry ingredients and mix.
In another mixing bowl, combine the fur cake and Japanese bread crumbs. Put the 3 bowls in the following order spicy flour, tempura butter, furikake coating. Put the fillets in the spicy flour. Dip it into the tempura batter and then coat it with the Japanese bread crumb mixture.
Heat a deep pan half full with the oil to 180 Celsius. Fry the ahi in the oil until brown, turn and fry for an additional minute.
Drain and serve while warm.