Kohada tempura is a unique and delicious way to enjoy gizzard shad. To make this dish, you will need kohada fillets, tempura batter, vegetable oil for frying, and salt for seasoning. Start by cleaning the kohada fillets and removing any bones. Then, dip the fillets into the tempura batter, making sure they are evenly coated. Heat vegetable oil in a deep pan or fryer and carefully place the battered kohada fillets into the hot oil. Fry until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil. Season with salt to taste. The kohada tempura has a crispy exterior and a tender, flavorful interior. It is a delightful twist on traditional tempura and makes for a great appetizer or main course.
