Tempura Barracuda Recipe

Prepare fish

Pat the barracuda fillets dry with paper towels. Cut into 1/2- to 3/4-inch strips or bite-sized pieces, about 8–12 pieces per pound depending on preferred serving size.

Lightly season the pieces with 1 tsp sea salt and 1 tsp freshly ground black pepper. Place in a shallow bowl.

Add 1 tbsp rice vinegar and 1 tbsp light soy sauce to the bowl, toss gently to coat, and let sit at room temperature for 10 minutes while you prepare the batter. This briefly seasons and firms the flesh without cooking it.

Chill and mix

Place a mixing bowl over another bowl filled with ice to keep the batter cold, or chill the bowl in the fridge briefly. Crack 1 large egg into the chilled bowl and lightly beat just until combined. Add 1 cup ice-cold water to the egg (do not overmix).

In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup cake flour, 2 tsp cornstarch, 1/2 tsp baking powder and 2 tbsp rice flour (if using). Keep the dry mix very cold.

Make the batter by pouring the dry mix into the egg-and-water mixture and gently folding a few times with chopsticks or a fork. Do not overwork—the batter should be lumpy and slightly thin. If batter thickens, add a tablespoon of ice-cold water at a time to reach a heavy cream consistency. Keep the batter cold on ice until ready to fry.

Combine 1/2 cup all-purpose flour, 2 tbsp cornstarch and 1/2 tsp salt on a plate or shallow dish. This is the dry dredge that helps batter adhere and yields a crisp crust.

Lightly dust each marinated barracuda piece in the flour-cornstarch mixture, shaking off excess. The pieces should be evenly coated but not heavily floury.

Heat oil

Pour about 3–4 cups neutral oil (enough for 2–3 inches depth in a medium heavy pot) into a heavy-bottomed pot or deep fryer. Heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises immediately and browns in about 60–90 seconds, the oil is ready.

Working in small batches (3–5 pieces at a time, depending on pot size), hold a dredged fish piece by the end, dip it into the cold batter to coat completely, letting excess drip off gently, then carefully slide it into the hot oil.

Fry each batch for 2–3 minutes or until the batter is crisp, pale golden and the fish is cooked through (internal temperature for white fish about 145°F / 63°C if you measure). Do not overcrowd the pot—crowding lowers oil temperature and yields soggy batter.

Use a slotted spoon or spider to remove fried pieces and drain on a wire rack set over a sheet pan or on paper towels. Keep cooked tempura warm in a 200°F (95°C) oven on a rack if frying multiple batches.

Combine 3/4 cup dashi, 2 tbsp mirin, 1 tbsp light soy sauce and 1 tsp sugar in a small saucepan. Warm over low heat until sugar dissolves; do not boil hard. Remove from heat and let cool slightly. Stir in 2 tbsp grated daikon if using. Serve warm or at room temperature alongside the fried barracuda.

Arrange tempura barracuda on a platter lined with paper or a rack so air can circulate. Sprinkle with thinly sliced green onions and optional toasted sesame seeds or shredded nori.

Serve immediately with lemon wedges and the tentsuyu dipping sauce on the side. Tempura is best eaten within 10–15 minutes of frying to enjoy full crispness.