Fried Albacore with Onion Glaze and Yuzu Kosho

To make the caramelized onion glaze:
1. Preheat oven to 350°F. Place onions and 1 qt. water in a dutch oven.
2. Cover the pan tightly with two layers of aluminum foil, and bake until the onions begin to darken and caramelize, about 6 hours.
3. Strain out the onions. Set the dutch oven over medium-high heat and simmer the broth until it’s about one-fifth its original volume. It should be thickened slightly and have a very sweet and strong onion flavor.
4. Season to taste with lemon juice and salt.

To make the yuzu kosho:
In a small bowl, add all ingredients and mix until thoroughly incorporated.

To make the albacore:
1. In a food processor, blend panko until super-fine.
2. Set up your dipping station: Place panko, flour, and beaten eggs in separate containers. Line a plate with wax or parchment paper.
3. Season albacore with kosher salt. Dip all sides of the fish in flour, shaking off excess. Then dip in the eggs, allowing excess to drip off. Dip in the panko, lightly pressing to ensure the panko adheres.
4. Place coated albacore on the wax-papered plate and refrigerate until ready to fry.
5. In a deep cast-iron skillet or dutch oven, add oil and heat to 450°F. Remove albacore from the refrigerator and immediately lower into oil. Fry 20-30 seconds, until golden brown.
6. Using a spider strainer, carefully remove albacore from oil, allowing oil to drip back into pot. Place on paper-towel-lined plate and let cool.
7. To assemble, slice albacore pieces in half crosswise. Place two pieces on each plate. Brush with reduced onion juice and top each with a small amount of yuzu kosho.