If not already cleaned, rinse the caplin under cold running water and pat dry thoroughly with paper towels. Remove excess moisture — drying is essential for a crisp crust.

Place the dried caplin in a shallow bowl or rimmed plate. Sprinkle the cornstarch evenly over the fish and toss gently to coat each piece in a light, even layer. The cornstarch will give a very crisp exterior when fried.

Combine the sea salt, coarsely ground black pepper, garlic powder and white pepper in a small bowl. Sprinkle the seasoning mix over the lightly cornstarch-dusted caplin and toss gently to distribute without removing the cornstarch coating. Set the seasoned caplin aside on a rack or plate for 5–10 minutes to let the coating adhere.

Frying & Finish

Heat Oil

Pour neutral frying oil into a heavy skillet (cast-iron or stainless) so it reaches about 1/4 inch depth — roughly 1/2 to 3/4 cup depending on pan size. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small pinch of cornstarch sizzles immediately on contact. If you don't have a thermometer, test with one piece of fish: it should sizzle steadily but not smoke.

Fry the Caplin

Working in a single layer (do not overcrowd the pan), gently place the caplin into the hot oil using tongs or a slotted spatula. Fry for about 1.5–2 minutes per side, or until the fish exterior is golden-brown and crisp. Smaller caplin may take less time; watch closely. Turn carefully to avoid breaking the delicate fish.

When cooked, transfer the caplin to a wire rack set over a baking sheet or to paper towels to drain for 30–60 seconds. Repeat with remaining fish, adding more oil if the pan becomes too dry. Keep cooked caplin in a low oven (200°F / 95°C) if making in batches so they stay warm and crisp.

Finish & Serve

While fish are still hot, very lightly dust with a pinch of fine salt and a fresh crack of extra coarse black pepper to enhance the salt & pepper profile. If using, drizzle 1/2 teaspoon sesame oil over the batch for nutty aroma (do this sparingly). Garnish with sliced scallions or chopped parsley and serve immediately with lemon wedges on the side for squeezing.