If you can’t find opah, you can substitute cod loin or haddock fillet. Furikake is a Japanese dried seasoning that typically consists of dried fish and seaweed, sesame seeds, sugar, and salt. It can be found in most Asian grocery stores.
Tempura Fried Opah with Pineapple & Thai Basil Salsa
- 1/4 cup sake
- 1/4 cup Japanese white miso paste
- 1/4 cup mirin
- 1 tsp. granulated sugar
- 4 to 6 skinless, boneless opah fillets, about 4 oz. each
- Vegetable oil for frying, about 8 cups
- 1-1/2 cups tempura flour
- 1/2 cup rice flour
- 2 Tbs. furikake topping (optional)
- Kosher salt
- 1 large egg
- 1 cup vodka
- 1 cup seltzer
- Pineapple & Thai Basil Salsa, for serving
- Mix the sake,miso, mirin, and sugar in a shallow baking dish. Add the fish, cover with plastic wrap, transfer to the refrigerator, and marinate for 1 to 1-1/2 hours, turning occasionally.
- Remove the fish from the refrigerator and allow it to come to room temperature. Meanwhile, attach a candy or deep-fry thermometer to a 5- to 6-quart heavy-duty pot or Dutch oven. Pour in the oil and heat on medium high until the temperature registers 375°F.
- In a large bowl, whisk together both flours, the furikake (if using), and 1/2 tsp. salt. In a medium bowl, whisk the egg into the vodka, then whisk in the seltzer. Add the wet ingredients to the dry, mixing with the handle of a wooden spoon until just combined. The batter will be lumpy.
- Blot the excess marinade from the fish with paper towels. Working with 1 piece of fish at a time, dip it in the batter to coat. Transfer to the oil and fry, turning occasionally, until the fish is cooked through and golden brown, 3 to 4 minutes. Drain on a rack and lightly salt. Serve the fish with the pineapple salsa.