Furikake Fried Fish
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Ingredients
Ingredients
Deboned fish fillet.
Flour.
Tempura batter mix. Follow instruction on packaging to create wet batter. Normally, it would be something like add a cup of water to a cup of dried batter.
Frying oil.
Furikake seasoning. There are a lot of furikake seasoning to choose from so just pick whichever one looks good to you.
My favorite fish to use for this recipe is trout. I think trout has a wonderful fatty flavor, beautiful skin, and is pretty affordable to get if you're willing to buy whole fish and fillet them yourself.
Directions
Directions
Dust fillet with a thin layer of flour.
Coat fillet with tempura batter.
Heat up frying oil. Test the temperature is hot enough by adding a few drops of batter to the oil and see if it bubbles. Once it bubbles, the oil is hot enough.
Fry each side of the fillet for 2 minutes on medium heat.
Let cool for a few minutes.
Sprinkle the furikake seasoning.
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