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Ingredients
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Tempura Batter
Ono Fish Preparation
Method
Preparing the Ono Fish
Season the Fish
Start by gently patting the Ono fish fillet dry with paper towels. Season both sides with salt and pepper, ensuring an even coating.
Cut the Fish
Cut the seasoned Ono fish fillet into bite-sized pieces, about 2-3 inches in size, for easier handling while frying.
Making the Tempura Batter
Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined.
Combine Batter
Gently fold the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is slightly lumpy; do not overmix.
Frying the Ono Tempura
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Fish
Dip each piece of the seasoned Ono fish into the tempura batter, allowing any excess to drip off.
Fry the Fish
Carefully place the battered Ono fish into the hot oil, a few pieces at a time to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes.
Drain and Serve
Once cooked, use a slotted spoon to remove the tempura from the oil and place on paper towels to drain excess oil. Serve hot with dipping sauce.