Sole Karaage

1. 1

   First, remove the scales from the sole.

2. 2

   Remove the head and insides and then wash the flesh with running water.

3. 3

   Dry off the excess moisture, season with a good amount of salt, and let sit for awhile for the salt to blend in.

4. 4

   Meanwhile, heat the oil to 180C.

5. 5

   Lightly coat the fish with katakuriko and deep-fry until crisp.

6. 6

   This time, after deep-frying, I raised the heat to 200C and fried the fish a second time.

No additional tips available.