First, remove the scales from the sole. Remove the head and insides and then wash the flesh with running water.
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℃.
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.
Story Behind this Recipe
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.
If you deep-fry it until nice and crispy, the bones in the center will become surprisingly delicious. The flavor of these fish will be perfect if seasoned with lots of salt. If it isn't salted enough, sprinkle on some more after they're served. Eating this with soy sauce is delicious.