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Crispy Fish Stir – Fried With Salt And Pepper Recipe

Name: Panda Cuisines Crispy Fish Stir – Fried With Salt And Pepper Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb firm white fish fillets (cod, tilapia, or seabass), skin removed, cut into 1–1.5 inch pieces; 1 tbs light soy sauce; 1 tbs Shaoxing wine or dry sherry; 1 each egg white; 3 tbs cornstarch; 1 tsp salt (for marinade); 1 tsp white pepper (ground, for marinade); 1 tbs all-purpose flour; 4 tbs additional cornstarch (for crispiness); 0.5 tsp baking powder (optional, for extra crisp); 1 cup neutral oil for shallow or deep frying (vegetable, canola, or peanut); 6 cloves garlic, peeled and thinly sliced; 2 each fresh red chilies (bird's eye or serrano), thinly sliced — adjust to heat preference; 3 each green onions (scallions), white and green parts separated, sliced on bias; 1 tsp fresh black peppercorns, lightly crushed (optional for intense pepper flavor); 1 tsp fresh crushed black pepper (or coarse ground black pepper) for finishing; 1 tsp kosher salt (or fine sea salt) for final seasoning; 0.5 tbs light soy sauce (for finishing); 0.5 tsp sesame oil

Inspired by Panda Cuisine

Time45m

Serves4

Make Crispy Fish Stir – Fried With Salt And Pepper Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb firm white fish fillets (cod, tilapia, or seabass), skin removed, cut into 1–1.5 inch pieces

1 tbs light soy sauce

1 tbs Shaoxing wine or dry sherry

1 each egg white

3 tbs Cornstarch

1 tsp salt (for marinade)

1 tsp white pepper (ground, for marinade)

Coating & Frying

1 tbs 00 bread flour

4 tbs additional cornstarch (for crispiness)

1/2 tsp baking powder (optional, for extra crisp)

1 cup neutral oil for shallow or deep frying (vegetable, canola, or peanut)

Vegetables & Aromatics

6 cloves garlic, peeled and thinly sliced

2 each fresh red chilies (bird's eye or serrano), thinly sliced — adjust to heat preference

3 each green onions (scallions), white and green parts separated, sliced on bias

1 tsp fresh black peppercorns, lightly crushed (optional for intense pepper flavor)

1 tsp fresh crushed black pepper (or coarse ground black pepper) for finishing

Sauce & Seasoning

1 tsp kosher salt (or fine sea salt) for final seasoning

1/2 tbs light soy sauce (for finishing)

1/2 tsp Toasted sesame oil

Method

Fish & Marinade

Prepare fish

Pat the fish pieces dry with paper towels to remove excess moisture. This helps the coating adhere and promotes crispiness.

Place the fish in a mixing bowl. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 egg white, 1 teaspoon salt, and 1 teaspoon ground white pepper. Toss gently to combine, then let marinate for 10–15 minutes in the refrigerator. The egg white will help the cornstarch adhere and create a light crust.

Coating & Frying

Mix coating

In a shallow dish combine 3 tablespoons cornstarch (from marinade list if not already used), 4 tablespoons additional cornstarch, 1 tablespoon all-purpose flour and 1/2 teaspoon baking powder (optional). Whisk to break up lumps. The total cornstarch creates a very crispy exterior.

Dredge each marinated fish piece in the dry coating, pressing lightly so the mixture clings to all sides. Shake off excess coating and set pieces on a rack or tray for 5 minutes to form a thin crust.

Heat oil

Pour about 1 cup neutral oil into a large skillet (10–12 inch) for shallow frying or use a deep-fryer preheated to 350°F (175°C) for deep frying. If shallow frying, the oil should come about 1/3–1/2 inch up the side of the pan. Heat until a small bit of coating sizzles immediately when added.

Fry fish in batches without crowding. For pieces about 1–1.5 inches thick, shallow fry 2–3 minutes per side until golden brown and crispy; if deep frying, cook 2–3 minutes total until crisp and cooked through. Adjust time slightly for thicker pieces. Transfer cooked pieces to a wire rack or paper towel-lined plate and keep warm.

Vegetables & Aromatics

Prepare aromatics

While the first batch fries, prepare aromatics: thinly slice garlic, chilies, and slice scallions separating whites and greens. Lightly crush 1 teaspoon fresh peppercorns if using.

After all fish is fried and resting, wipe out excess oil from the skillet leaving about 1–2 tablespoons of oil and any flavorful browned bits. Heat the pan over medium heat until shimmering.

Add the sliced garlic and the white parts of the scallions. Stir-fry for 30–45 seconds until fragrant and just starting to color. Add sliced chilies and crushed peppercorns and stir for another 15–20 seconds. Be careful not to burn the garlic.

Sauce, Finish & Serve

Return the fried fish to the skillet and toss gently with the aromatics to coat. Drizzle 1/2 tablespoon light soy sauce and 1/2 teaspoon sesame oil over the fish. Sprinkle 1 teaspoon kosher salt (or to taste) and 1 teaspoon freshly ground black pepper over the fish, tossing gently to distribute seasoning. Heat only long enough to warm through and meld flavors (about 30 seconds).

Turn off the heat and scatter the green parts of the scallions over the fish. Transfer to a serving platter immediately to preserve crispiness.

Serve hot as an appetizer or with steamed rice. Offer extra salt and freshly ground black pepper at the table.