How to Cook Chinese-Style Crispy Fish Fillets: A Delicious and Crunchy Recipe

Gathering Ingredients for Crispy Fish Fillets

To make perfect Chinese-style crispy fish fillets, you'll need the right ingredients that enhance both the flavor and texture of the dish. Here's what you'll need:

1. Fish Fillets

Choose a firm, white fish such as cod, tilapia, or bass. Fresh fish is best, but frozen fillets work well if thawed properly. Make sure to remove any bones and pat the fillets dry with paper towels.

2. Coating Ingredients

• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 teaspoon baking powder (for extra crispiness)
• 1 teaspoon rice vinegar (adds a slight tang)
• Salt and pepper to taste

3. Frying Oil

Use vegetable oil or canola oil for frying. These oils have a high smoking point and are ideal for deep frying, ensuring the fish crisps up perfectly.

Preparing the Fish for Crispy Coating

Before cooking, it's important to properly prepare the fish fillets to ensure they fry evenly and achieve that perfect crispy texture. Here’s how:

1. Dry the Fish Fillets

Pat the fish fillets dry with paper towels to remove any excess moisture. Moisture can prevent the coating from sticking and affect the crispiness.

2. Cut into Portions

If the fillets are large, consider cutting them into smaller pieces or strips. Smaller portions allow for more even cooking and a better ratio of crispy coating to tender fish.

Making the Crispy Fish Batter

The key to achieving crispy Chinese-style fish fillets lies in the batter. It needs to be light, airy, and crispy once fried. Here's how to make it:

1. Combine Dry Ingredients

In a large bowl, mix the cornstarch, all-purpose flour, baking powder, salt, and pepper. This mixture will form the base of the batter.

2. Add Wet Ingredients

In another small bowl, whisk together the egg and rice vinegar. Gradually add this mixture to the dry ingredients, stirring until the batter reaches a smooth consistency. The batter should be thick enough to coat the back of a spoon but not too runny.

3. Adjust Consistency

If the batter seems too thick, add a teaspoon of water at a time until it reaches the desired consistency. If it’s too thin, add a bit more cornstarch.

Frying the Fish to Perfection

Frying the fish fillets is where the magic happens! Here’s how to fry them to get that golden, crispy exterior and tender, flaky interior:

1. Heat the Oil

In a deep pan or wok, heat oil over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil—if it bubbles and rises to the surface, the oil is ready for frying.

2. Coat the Fish

Dip each fish fillet into the batter, coating it thoroughly. Be sure not to let the batter drip off too much—coating the fish evenly ensures an extra crispy texture.

3. Fry in Batches

Carefully place the battered fillets into the hot oil, making sure not to overcrowd the pan. Fry in batches, turning the fillets occasionally, until they are golden brown and crispy, about 3-4 minutes per side.

4. Drain and Rest

Once fried, place the fish on a plate lined with paper towels to drain any excess oil. Let the fillets rest for a minute or two before serving, as this helps maintain their crispiness.

Serving Suggestions for Crispy Fish Fillets

Once your crispy fish fillets are ready, it’s time to serve them! This dish pairs wonderfully with a variety of sides and garnishes.

1. Serve with Rice

Serve the crispy fish fillets over steamed white rice or fried rice. The rice complements the crispy fish and helps balance the flavor.

2. Pair with Vegetables

Consider pairing the fish with stir-fried vegetables like broccoli, bell peppers, or bok choy for a complete meal.

3. Garnish with Fresh Herbs

Top the crispy fish fillets with freshly chopped cilantro or green onions to add color and a fresh contrast to the rich, crispy texture.