Kohada tempura is a unique twist on the traditional Japanese tempura dish. To make kohada tempura, you will need the following ingredients: fresh kohada fillets, tempura batter mix, ice-cold water, vegetable oil for frying, and tempura dipping sauce. Start by preparing the tempura batter according to the package instructions. Dip the kohada fillets into the batter, making sure they are fully coated. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered kohada fillets into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove the kohada tempura from the oil and drain on a paper towel. Serve the tempura with a side of tempura dipping sauce and steamed rice. The crispy batter and tender kohada create a delightful contrast of textures in this unique dish.
