Crispy fried sweet plantains

Oil, canola	4 cups
Plantains, peeled, cut diagonally into ½-inch pieces	4
Salt, fine sea	¾ teaspoon

1. Heat the oil in a heavy, high-sided skillet over medium-high heat to 350°F. 
2. Add half of the plantain slices and cook until the bottoms are mahogany-colored with speckles of yellow poking through, 3 to 4 minutes. 
3. Flip and cook until deeply caramelized, about 3 minutes. 
4. Remove with a mesh skimmer to a paper towel-lined baking sheet, and sprinkle with half of the salt. 
5. Repeat with the remaining plantains and salt. 

Recipe from Food&Wine Magazine, March 2018.