Fried Shishitos Recipe

Prepare peppers

Rinse shishito peppers and pat them very dry with paper towels. Trim any long stems if desired but leave most of the stem intact for handling.

Heat oil: Pour 1 cup neutral oil into a large heavy skillet (cast-iron works well) and heat over medium-high until shimmering and a small piece of bread sizzles vigorously (about 350–375°F / 175–190°C). If you don't have a thermometer, the oil should ripple and shimmer.

Fry peppers: Working in one layer (fry in two batches if necessary), add shishitos to the hot oil using tongs. Fry, stirring occasionally, until the skins blister and develop brown spots and some char (about 2–3 minutes per batch). Turn so they blister evenly.

Drain & season: Transfer fried peppers to a paper-towel-lined tray or wire rack. Immediately sprinkle with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper while still hot so it adheres. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Slice garlic: Thinly slice garlic cloves as uniformly as possible (about 1–2 mm thick) to ensure even frying.

Heat oil: In a small saucepan, add 1/2 cup neutral oil and warm over medium-low heat until it registers about 275–300°F (135–150°C) or small bubbles form around a sliver of garlic. Keeping the temperature relatively low prevents burning.

Fry garlic: Add the sliced garlic in a single layer and fry, stirring gently, until golden brown and crisp, about 2–4 minutes (watch carefully — it can go from golden to burnt quickly).

Drain & season: Use a slotted spoon to transfer garlic to paper towels to drain. Sprinkle with 1/8 tsp salt. Let cool; garlic will continue to crisp as it cools.

Mix vinaigrette: In a small bowl or jar combine 2 tbs rice vinegar, 1 tbs soy sauce, 1 tbs fresh lime juice, 1/2 tsp sesame oil, 3 tbs neutral oil, 1/2 tsp honey (or sugar), 1/8 tsp freshly ground black pepper, 1/4 tsp salt, and the thinly sliced scallions.

Emulsify: Whisk or shake vigorously until combined. Taste and adjust seasoning — add a little more lime juice for brightness, a pinch more salt for balance, or a touch more honey if you want sweeter. Let sit 5–10 minutes so scallions soften slightly and flavors meld.

Arrange peppers: Transfer the hot, salted shishitos to a serving platter or bowl.

Dress peppers: Drizzle 2–3 tablespoons of the scallion vinaigrette over the fried shishitos (reserve remaining vinaigrette for passing). Toss lightly with tongs so peppers are evenly coated but still blistered.

Top with garnish: Scatter the fried garlic slices over the dressed shishitos, sprinkle the chopped cilantro and toasted sesame seeds (if using) on top.

Serve: Offer lime wedges on the side for squeezing. Serve immediately while peppers and garlic are hot and crisp.