Tempura-Battered Smelt

Ingredients

• 1 cup rice wine
• 1/2 teaspoon salt
• 1 pound smelt
• 1 tablespoon all-purpose flour, or as needed
• 2 quarts oil for deep frying
• 3/4 cup ice water
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 egg yolks
• 2 teaspoons sesame seeds
• 2 teaspoons sesame oil
• 1 teaspoon baking powder
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt

Directions

Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.

Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).

Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.

Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.

Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.