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Ingredient
Sole Karaage
Introduce
Chef :
cookpad.japanSole Karaage
Both of my parents worked while I was growing up so I learned to eat this fish with the bones. My mother has made it this way since I was little.
Cooking instructions
* Step 1
First, remove the scales from the sole. Remove the head and insides and then wash the flesh with running water.
* Step 2
Dry off the excess moisture, season with a good amount of salt, and let sit for awhile for the salt to blend in. Meanwhile, heat the oil to 180℃.
* Step 3
Lightly coat the fish with katakuriko and deep-fry until crisp. This time, after deep-frying, I raised the heat to 200℃ and fried the fish a second time.
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