Ingredients:
• 1 large salmon head with collars attached, split lengthwise
• 1/2 cup potato starch
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• Vegetable oil (such as canola or peanut oil) for deep frying
Directions:
• Wash the split fish head thoroughly under cold water. Remove any blood clots along the spine and check for stray scales.
• Pat the fish entirely dry with paper towels.
• Lightly sprinkle the sea salt and white pepper over both sides of the fish head.
• Let it sit for 5 minutes.
• Toss the fish head in the potato starch, ensuring it gets inside all the crevices of the bone structure. Tap off all excess starch; you only want a thin, translucent layer.
• Fill a heavy-bottomed pot or deep wok with enough vegetable oil to submerge the fish. Heat the oil to 350°F (175°C).
• Carefully lower the fish head into the hot oil.
• Fry for 8 to 10 minutes (depending on the size of the head). Turn it once halfway through. The bone and skin will puff up and turn an opaque, golden-brown color.
• Lift the fish head out and drain it on a wire rack or paper towels for 2 minutes.
