Recipe by Sheldon Simeon
Photography by Mieko Hoffman
Kole fish, scaled, cleaned, pat dry
Hawaiian salt, as needed
canola oil, as needed
Hawaiian chili pepper
Fill wok with enough canola oil to deep-fry Kole. Fry the Kole over medium heat; while fish is frying, season with Hawaiian salt. Cook until golden brown, about 3-5 minutes on the first side.
When first side is cooked, flip and season other side with Hawaiian salt. Continue to cook the other side for 3 minutes. When fish is thoroughly crispy and golden, remove and set it on a plate lined with paper towels, allow oil to drain.
Mix soy sauce and Hawaiian chili pepper in a bowl, and use as dipping sauce. Enjoy!