Flash-fried shishito peppers
Flash-fried shishito peppers with sea salt
Vegetable oil for frying
Fill a deep pot with 3 to 4 inches of oil. Heat over medium heat to 350°. Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering. After about 10 seconds, remove the lid and give a quick stir. Continue cooking for another 10 seconds or so until the peppers are blistered and begin to color. Remove from the oil and drain. Transfer to a plate and sprinkle generously with salt.
Adapted from Cooking in the Moment by Andrea Reusing of The Lantern restaurant in Chapel Hill