Salt And Pepper Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into bite-sized pieces or 1–1.5-inch wide strips, about 1" thick. Drying helps the coating adhere and reduces splatter during frying.

In a bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 tablespoon cornstarch, the egg white, and 1 teaspoon fine sea salt. Mix until smooth. Add the fish pieces and toss to coat. Let marinate 10–15 minutes in the refrigerator while you prepare the coating and aromatics.

While fish marinates, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a shallow bowl. Stir in 2 teaspoons freshly ground black pepper and 1/2 teaspoon white pepper (if using). This dry mix will give a crisp, peppery crust.

Remove fish from the refrigerator. Lightly dust each piece in the dry mix, then shake off excess. For a slightly thicker crust, dip the dusted pieces briefly back into the egg-white-marina leftover (if any) and dredge again in the dry mix.

Heat 1 cup neutral oil in a deep skillet or wok over medium-high heat until it registers 350°F (175°C) on a thermometer or a small piece of batter sizzles and browns in about 30–40 seconds. If you do not have a thermometer, maintain a steady medium-high heat; the oil should shimmer but not smoke.

Fry the coated fish in batches to avoid overcrowding: carefully add pieces to the oil and fry until golden brown and cooked through, about 2–3 minutes per side depending on thickness (total 3–5 minutes). Use a slotted spoon or spider to transfer cooked pieces to a wire rack or paper-towel-lined tray to drain. Keep cooked fish warm in a low oven (200°F / 95°C) while you finish frying remaining batches.

When the last batch of fish is nearly done, heat 1/4 cup additional oil in a small saucepan or the same wok until shimmering. Add the thinly sliced garlic and flash-fry until just golden and crisp, about 30–45 seconds. Remove with a slotted spoon and drain on paper towels (garlic will continue to crisp as it cools).

In the hot wok (with most oil removed, leave about 1–2 tablespoons), add the white parts of the scallions and the thinly sliced chiles. Stir-fry for 20–30 seconds just to soften and release aroma—do not overcook.

Return all fried fish to the wok or place in a serving bowl. Add the fried garlic, scallion greens, sliced green parts of scallions, and cilantro leaves (if using). Toss gently to combine so aromatics coat the fish.

Immediately sprinkle the fish with 1 teaspoon coarse sea salt (or to taste) and 1 teaspoon extra freshly ground black pepper. Toss gently. Taste and adjust seasoning—add a little more flaky salt or pepper as desired.

Transfer to a serving platter. Serve hot with lime wedges on the side for squeezing over the fish. Salt and pepper fish is best eaten immediately to preserve crispness.