Salt & Pepper Egg Fish Recipe
Make Salt & Pepper Egg Fish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Egg Coating
Finish & Garnish
Method
Fish
- 1
Prepare fish
Pat the fish fillets dry with paper towels. If fillets are thick, slice into 1-inch wide strips or keep whole if desired. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 8–10 minutes while preparing coating.
- 2
Dredge
Spread 1 cup all-purpose flour on a large plate. Lightly dredge each seasoned fillet in the flour, shaking off excess. Set dredged fillets on a wire rack or plate.
- 3
- 4
First fry (sear)
Add fillets to the hot oil without crowding the pan. Cook 1–2 minutes per side until light golden and just cooked through (timing depends on thickness). Remove fillets to a clean plate and keep warm. Reduce heat to medium-low.
Egg Coating
- 5
Make egg mixture
In a shallow bowl, whisk together 3 large eggs, 2 tbs milk (or water), 2 tsp cornstarch, and 1 tsp ground white pepper until smooth and slightly frothy. Cornstarch helps the egg set with a slightly crisp edge.
- 6
- 7
Final fry (set egg)
Heat the skillet again to medium heat and add a thin film (about 1 tbs) of oil. Place the egg-coated fillets into the pan and cook 1–2 minutes per side, tilting pan slightly to baste with hot oil so the egg sets and becomes slightly crisp at the edges but still tender. If pieces are thin, watch closely to avoid overcooking.
Finish & Garnish
- 8
Season & rest
Transfer fried fillets to a plate lined with paper towel for a 30–60 second rest to drain. While still warm, sprinkle lightly with extra flaky salt (about 1/2 tsp total) if using, and drizzle with 1/2 tsp toasted sesame oil for aroma (optional).
- 9
Garnish & serve
Arrange Salt & Pepper Egg Fish on a serving platter. Scatter 2 tbs thinly sliced green onions and 2 tbs cilantro over the fillets. Serve immediately with lemon or lime wedges on the side for squeezing. Recommend serving with steamed rice and a simple vegetable or salad.
