Asuhos Tempura (Fish Tempura) Recipe

In a deep, heavy pot, heat the oil to 370 degrees F/190 degrees C over medium-high to medium heat. 

Meanwhile, season the fish with salt. Set aside. 

In a large mixing bowl, mix baking soda, salt, cornstarch, and all-purpose flour until well mixed.

In another bowl, whisk the egg yolk and water together before pouring the mixture into the bowl of dry ingredients. Mix well. (The consistency should be like heavy cream.)

Dip each fish into the batter, and gently shake off any excess batter. Drop it into the hot oil. Repeat with a few more fish fillets.Do not crowd the pot. Do this in batches so the oil temperature does not drop too low. Fry each fish for 2 to 4 minutes.

Remove fish and drain on a rack over paper towels to drain any excess oil. Repeat with remaining fish fillets. Serve immediately with lemon wedges and a simple salad.