Aji Shiso Maki Tempura Recipe
small jack mackerel, filleted with lateral line removed
shiso leaves, 2 per fillet
1/2c ice cold water
1/2c high grade flour, sifted
Preheat fryer to 170 degrees.
Sandwich the jack mackerel fillet with green shiso leaves and secure with a toothpick.
Break an egg into a bowl and whisk.
Add the water to the egg and whisk again.
Add the flour and lightly whisk until just blended.
When all is ready dip the toothpicked jack mackerel into the tempura batter then into the fryer.
Cook until golden, or approximately 1 minute.
Serve immediately with ponzu sauce.