Tempura-Battered Smelt

• 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

1. 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.
2. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 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.
4. Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
5. 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.

rice wine, salt, smelt, flour, oil, water, allpurpose, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, white sugar, salt

Taken from www.allrecipes.com/recipe/236439/tempura-battered-smelt/ (may not work)