This is an old-time local favorite which you don't much of any more. We used to eat fried akule all the time, now its a special treat to find it on restaurant menus.
•1 whole akule (bigeye scad), about 2 to 3 pounds
•Salt and pepper, to taste
•Oil for frying
•1 cup butter
•1/2 cup Aloha shoyu
•1/2 cup green onions, chopped
1.Butterfly fish, Season both sides with salt and pepper. Dust with wondra flour.
2.Lay skin-side down on a well-oiled frying pan and fry on both sides.
3.Prepare Butter Sauce by heating together butter, soy sauce, and green onions in a separate sauce pot, stirring well.
4.Pour the Butter Sauce over fried akule on a serving dish and serve.
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