Remove the scales by running a knife lightly along the skin from tail to head. Cut off the head behind the gills. Remove the innards from the belly and rinse each fish. Pat dry thoroughly with paper towels.
Lay the cleaned fish on a tray. Season lightly with salt and pepper on both sides. Don't overdo it.
Mix 2 parts potato starch with 1 part flour in a bowl. Toss the fish a few at a time to coat evenly. Shake off the excess.
Heat the oil to 160°C (320°F). This lower temperature is key for mehikari — it cooks the soft flesh gently while crisping the coating. Fry the fish in batches for 8–10 minutes, until deep golden brown and crispy.
Transfer to paper towels and let drain for a minute. Serve immediately while hot, with a wedge of lemon if desired.
