Step 1

Heat 6 cups canola oil in a large pot over medium-high heat to 350ºF.

Step 2

Meanwhile, trim and halve 2 pounds Brussels sprouts through the core (quarter if large). Pat dry with towels if needed. Line a plate with paper towels.

Step 3

Fry the Brussels sprouts in 4 batches: Add the sprouts to the hot oil and fry until deep golden brown and crispy all over, 2 1/2 to 3 minutes. It will bubble up vigorously at first. Transfer with a spider or slotted spoon to the plate and season with a pinch of kosher salt.

Step 4

Serve drizzled with fish sauce caramel or with dressing for dipping if desired.