Crispy Tempura Nori Tuna Tacos Step-by-step instructions

Before you start

Before starting, ensure the yellowtail is well-chilled and the sparkling water is ice-cold. Cook the sushi rice ahead and keep it at room temperature.

Set up a frying station with the batter, nori, and a plate lined with paper towels. Have all toppings prepped and within reach. The oil should be heating while you prepare the batter and fish.

Instructions

Prep and Batter

1. 1Prepare the Batter and Fish
   In a large bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. Slowly pour in the ice-cold sparkling water while whisking gently until just combined; the batter should be lumpy and thin. Keep the bowl over an ice bath if possible. Cut the half-sheet nori into half-moon shapes by folding each sheet in half and cutting along the fold with scissors. Dice the yellowtail into small, even cubes and toss with the yuzu kosho ponzu in a separate bowl. Set aside in the refrigerator.
   Look for Batter is thin and lumpy; nori half-moons are ready; fish is chilled.
   Tip Keep the batter cold; the temperature contrast creates the crispy texture.
2. 2Cut and Dice the Toppings
   Dice the mango into small, bite-sized pieces and thinly slice the serrano pepper. Have the sushi rice ready at room temperature. Set up a station with the batter, nori, and a plate lined with paper towels for draining.
   Look for Mango and serrano are prepped; station is organized.
   Tip Keep the mango and serrano separate until assembly to avoid sogginess.

The batter should be thin and lumpy, with visible bubbles. The nori half-moons are ready, and the fish is marinating. The station is organized, and the oil is heating. Everything is in place for a smooth frying process.

Fry the Shells

3. 3Heat the Oil
   Pour about 2 inches of neutral oil (such as canola or vegetable) into a large heavy-bottomed pot. Heat over medium-high until a deep-frying thermometer reads 365°F (185°C). Adjust the heat to maintain the temperature.
   Look for Oil shimmers and a drop of batter sizzles immediately.
   Tip Use a thermometer; oil that is too hot burns the nori, too cool makes it greasy.
4. 4Batter the Nori
   Dip each nori half-moon into the batter, coating only one side. Let the excess drip off briefly. The nori should be fully covered on the dipped side but still visible on the other.
   Look for Batter clings evenly without pooling.
   Tip Work in batches; keep the remaining nori dry until ready to dip.
5. 5Fry the Nori Shells
   Place the battered nori half-moon into a taco tong mold and carefully lower it into the hot oil. Fry for about 90 seconds, turning once, until the batter is puffed and golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining nori.
   Look for Shells are crisp, golden, and hold their shape; no raw batter remains.
   Tip Do not overcrowd the pot; fry one or two at a time to keep the oil temperature steady.
6. 6Drain and Cool Slightly
   Let the fried nori shells rest on paper towels for a minute. They will crisp up as they cool. Keep them in a warm oven (200°F) if frying in batches.
   Look for Shells are dry to the touch and shatter when gently squeezed.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Avoid stacking them while warm; it traps steam and softens the crisp.

The oil is at 365°F, and the first shell is frying. It should puff up and turn golden within 90 seconds. The shell is crisp and holds its shape. The kitchen smells of toasted nori and tempura. The shells are draining on paper towels.

Assemble and Serve

7. 7Fill the Shells
   Spoon a small amount of sushi rice into each crispy nori shell, spreading it gently along the bottom. Top with the diced yellowtail mixture, then add mango and serrano slices.
   Look for Each shell holds the filling without overflowing.
   Tip Do not overstuff; the shell should crackle when bitten, not fall apart.
8. 8Finish and Serve
   Drizzle spicy mayo over the filled tacos and sprinkle with crispy fried shallots. Serve immediately while the shells are still crisp.
   Look for Tacos are garnished and ready to eat.
   Tip Serve right away; the shells lose their crunch if left to sit.

The shells are filled with rice, fish, mango, and serrano. Spicy mayo and crispy shallots top each taco.

The tacos are served immediately, and the first bite produces a loud crunch. The flavors are balanced, and the textures contrast beautifully.

Common mistakes

Common pitfalls include using a batter that is too thick, which results in a heavy, greasy coating. The oil temperature must stay at 365°F; if it drops, the shells absorb oil and become soggy.

Overfilling the shells can cause them to crack. Also, avoid letting the filled tacos sit before serving, as the moisture from the toppings will soften the crisp shell.

How to tell it’s done

The nori shells are done when they are puffed, golden brown, and crisp to the touch. They should shatter when gently squeezed.

The fish is served raw, so there is no cooking temperature for it; ensure it is sushi-grade and kept cold until assembly. The rice should be tender and seasoned.

• Fish: 145°F (63°C) in the thickest part