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Ingredients
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Fish
Tempura Batter
Oil for Frying
Dipping Sauce
Method
Preparation of Fish
Rinse the Mahi Mahi fillet under cold water and pat dry with paper towels.
Cut the fillet into bite-sized pieces, about 2-3 inches each.
Making the Tempura Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; it’s okay if there are lumps.
Frying the Fish
Dip each piece of Mahi Mahi into the tempura batter, allowing any excess batter to drip off.
Carefully place the battered fish into the hot oil, frying in small batches to avoid overcrowding.
Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the fish and place them on a paper towel-lined plate to drain excess oil.
Preparing the Dipping Sauce
In a small bowl, combine the soy sauce, mirin, grated daikon radish, and wasabi to create the dipping sauce.
Mix well and set aside for serving.
Serving
Serve the crispy Mahi Tempura hot with the dipping sauce on the side.