Sole Karaage

Directions

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.