Kohada tempura is a crispy and flavorful dish that combines the delicate taste of gizzard shad with a light and airy tempura batter. Here's what you'll need: - Fresh kohada (gizzard shad) - Tempura batter mix - Ice-cold water - Vegetable oil for frying - Salt Start by cleaning the kohada by removing the head, tail, and internal organs. Rinse the fish thoroughly and pat it dry. Cut the fish into bite-sized pieces. Prepare the tempura batter by following the instructions on the package. The batter should be light and lumpy. Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). Dip the kohada pieces into the tempura batter, making sure they are evenly coated. Carefully place the battered kohada into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove the kohada from the oil and drain on a paper towel. Sprinkle with salt while still hot. Serve the kohada tempura immediately with a side of soy sauce for dipping. Enjoy the crispy texture ... Leer más
