A Japanese special treat that you can prepare at home as a special dish. The fish can then be served with rice or vegetables with salad garnish.
Whisk the eggs just until blended.
Dredge fish in the Tempura Batter Mix, dip in the eggs then dredge in the Panko bread crumbs.
Put fish in hot oil until they are golden brown on both sides. Remove and pat dry.
Place fried Shishamo on a plate, dress with Teriyaki sauce and serve.
Fry fish in medium hot oil. Do not flip constantly, otherwise, the inside will be disturbed. Bring to high heat until the oil boils briefly just before fish is cooked, then remove. This will prevent fish from becoming oily.