Deep-Fried Sardines (Iwashi no Agemono)
Serves 8

Ingredients:

• 4 fresh sardines
• 8 shiso leaves (beefsteak plant; perilla) ---Shiso gives a special flavor to sardines
• 1/2 stalks celery
• 4 shishi-tou (small green pepper) or 1 medium green pepper, cut into strips
• Cornstarch for coating

Procedure:

• Fillet fresh sardines; place sardine as shown.
• Put 2 shiso leaves and one shishitou on top.
• Place washed and cleaned julienne strips of celery, 3 or 4 strips each.
• Roll up toward tail.
• Secure with toothpick.
• Dust with cornstarch and deep-fry in 370˚ F (180˚ C) oil