Rinse and dry the shishito peppers. No need to remove the stems!
Add the oil to the frying pan and place over medium-high heat.
Once the oil is hot and shimmering, add the shishitos.
Fry the peppers for 5-8 minutes, tossing occasionally for even browning.
When the shishito peppers are evenly blistered, remove from heat.
Add a generous pinch of salt and toss to coat (see other optional toppings in the notes below).
Serve immediately and enjoy!
Notes
Tip: UseĀ justĀ enough oil to coat your shishito peppers. Too much oil and the peppers may become mushy or unappetizing.Also, use a pan that is the right size to fit all of your peppers on a single layer. Don't allow the pods to mound on top of one another, as this may lead to uneven cooking.Optional additions: