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Ingredients
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Protein
Coating & Frying
Salt & Pepper Seasoning
Finishing (optional)
Method
Protein
- 1
Prepare protein
Pat fish fillets dry with paper towels and cut into 1.5–2 inch pieces. If using shrimp, pat dry and leave tail on or off as desired. Season the protein lightly with 1 tsp kosher salt and 1 tsp white pepper, tossing to coat evenly. Let sit for 5–10 minutes while preparing the coating.
Coating & Frying
- 2
Make batter
In a bowl, whisk together 1 cup cornstarch, 1/4 cup all-purpose flour, and 1/2 tsp baking powder. In a separate small bowl, beat 1 large egg with 3 tablespoons cold water. Pour the egg mixture into the dry mix and stir until a slightly lumpy batter that just coats the back of a spoon forms. If you prefer a dry, crisp coating for pieces (common in Hong Kong-style salt & pepper), you can skip wet batter and instead dredge pieces in plain cornstarch only. The recipe below assumes a light batter coating.
- 3
Heat oil
Pour about 2 cups of neutral oil into a wok or deep skillet (or use a deep fryer) and heat over medium-high until oil reaches 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.
- 4
Coat and fry
Working in batches to avoid overcrowding, dip each seasoned piece into the batter to coat evenly, letting excess drip off. Carefully lower pieces into the hot oil and fry until golden and crisp: about 2–3 minutes for shrimp, 3–4 minutes for small fish pieces (adjust for thickness). Turn as needed for even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 5
Double-fry for extra crisp (optional)
For an extra-crispy finish, once the first batches are done, raise the oil temperature to 375–400°F (190–200°C). Return the fried pieces to the oil for 30–60 seconds until deeply crisp. Drain again.
Salt & Pepper Seasoning
- 6
Prepare aromatic seasoning
While frying the final batch, heat a clean, dry wok or skillet over medium heat. Add the minced garlic and sauté very briefly (about 15–30 seconds) until fragrant but not browned—if using chilies, add them now for a few seconds to bloom their heat. Toss in the sliced green onions and stir once to warm. Remove from direct heat to avoid burning the garlic.
- 7
Combine seasoning
In a small bowl, mix 1 tsp coarse sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp white pepper (if using) and 1 tsp dried chili flakes or crispy fried chili (optional). Adjust to taste. If you like a garlicky finish, you may reserve half the minced garlic raw to be tossed with the fried protein (classic salt & pepper often includes both barely cooked and crispy bits).
- 8
Toss with fried protein
Transfer the drained fried fish/shrimp into the hot wok with the garlic, chilies, and green onions. Sprinkle the salt-and-pepper mixture over the top and toss gently but quickly so the coating remains crisp and the aromatics evenly distribute. If you reserved some raw garlic for a stronger punch, add it now and toss once. Taste and adjust seasoning if needed.