Ingredient ! 450 gram fresh ahi cut into 40-55gram fillets. Peanut or groundnut oil for frying. For the seasoned flour. 105gram plain flour. 1 tablespoon seasoned salt. 1 tablespoon salt. half tablespoon finely ground black pepper. 1 tablespoon paprika.
For the tempura batter. 70 gram plain flour. 65 gram cornflour. 1 egg. 250 milliliters l cold water. For the furikake coating. 50 gram furikake. 100 gram panko flakes.
Preparation! In a mixing bowl, combine all ingredients for the seasoned flour.  In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.  In another mixing bowl, combine the furikake and Japanese breadcrumbs. Line up the 3 bowls in the following order Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the Japanese breadcrumbs mixture.  Heat a deep pot halfway filled 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 hot.