Directions

To Prep

1. Portion fish into bite size.
2. Combine all beer batter ingredients into a bowl and mix well.

To Cook

1. Heat vegetable oil in a wok or deep pan to 165°C-170°C. Coat fish fillet with Obento Tempura Batter Mix, tap excess flour off and coat with beer batter. Place gently in oil and cook until crispy and cooked through.
2. Remove from heat and place onto paper towel to remove excess oil.
3. Mix all yuzu kosho mayonnaise ingredients in a bowl.
4. To serve, place fish fillet in a sharing plate and serve with yuzu kosho mayonnaise.