Furikake-crusted ahi pupu

  • 450g fresh ahi (yellowfin tuna), cut into 40-55g fillets
  • Peanut or groundnut oil for frying
  • For the seasoned flour
  • 105g plain flour
  • 1 tbsp seasoned salt (recommended: Lawry's)
  • 1 tbsp salt
  • 1/2 tsp finely ground black pepper
  • 1 tsp paprika
  • For the tempura batter
  • 70g plain flour
  • 65g cornflour
  • 1 egg
  • 250ml cold water
  • For the furikake coating
  • 50g furikake (Japanese seaweed)
  • 100g panko flakes (Japanese breadcrumbs)
1) In a mixing bowl, combine all ingredients for the seasoned flour.

2) In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.

3) In another mixing bowl, combine the furikake and Japanese breadcrumbs. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the Japanese breadcrumbs mixture.

4) Heat a deep pot halfway filled with the oil to 180C. Fry the ahi in the oil until brown, turn and fry for an additional minute.

Drain and serve while hot.

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