Kohada Tempura is a delightful twist on the classic Japanese dish. To make this recipe, you will need fresh kohada fillets, tempura batter mix, vegetable oil for frying, and 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 pan or fryer 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 tempura from the oil and drain on a paper towel. Serve the Kohada Tempura with a side of dipping sauce, such as soy sauce or tempura sauce, and enjoy the crispy texture and delicate flavor of the gizzard shad.
