Crispy fish is tossed with fragrant aromatics and a savory salt and pepper seasoning. This easy Chinese salt and pepper fish recipe is ready in just 20 minutes. The light, golden coating stays crisp while the fish remains tender and juicy inside.
Jump to:
Chinese salt and pepper fish is a restaurant-style dish made with crispy fried fish tossed with garlic, ginger, chilies, and a savory salt and pepper seasoning. I love the contrast of the light, crispy coating, tender fish, and bold savory flavors so much that I almost always order this dish at Chinese restaurants, especially with steamed rice.
To recreate it at home, I adapted my salt and pepper chicken technique for delicate seafood. I found that coating the slippery cod in beaten egg before adding the cornstarch helps the coating cling evenly and crisp up during frying.
Why It Works
- Egg-and-cornstarch coating: Beaten egg helps the cornstarch cling to the slippery fish and creates a light, crisp crust.
- Steady frying: Keeping the oil at 325-350°F helps the coating crisp quickly without becoming soggy.
- Quick aromatic finish: Briefly tossing the fried fish with the aromatics and wine preserves its crispy coating.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cod Fillets: Choose thick, firm fillets so the pieces hold together during frying and tossing. Fresh or frozen fish both work, but thaw frozen fish completely and pat it very dry. Halibut or haddock also work.
- Fresh Garlic Cloves
- Large Red Chili Pepper: Deseed for less heat. Use bird's eye chili for a spicier version.
- Ginger
- Green Onion
- White Granulated Sugar: Cane sugar also works.
- Shaoxing Wine: Dry sherry also works.
- Vegetable Oil: Use a neutral, high-smoke-point oil. Refined avocado or canola oil also work.
- Salt
- Black Pepper: White pepper also works.
Fish Seasoning & Coating
- Shaoxing Wine: Dry sherry also works.
- Salt
- Black Pepper: White pepper also works.
- Large Egg: Beat thoroughly so it evenly coats the fish and helps the cornstarch cling.
- Cornstarch: Potato starch also works for a light, crispy coating. Avoid substituting with tapioca starch as it can cause the fish to stick together.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Use a wide pan to prevent overcrowding and give the fish room to fry.
- Fry soon after coating so the cornstarch doesn't absorb moisture and become sticky.
- Scoop out browned bits between batches to prevent them from burning in the oil.
- Toss the fish gently to prevent the crispy pieces from breaking apart.
Instructions
Below are step-by-step instructions on how to make Chinese salt and pepper fish:
- Prep the fish: Pat the cod fillets very dry with paper towels and cut into even 1-inch cubes.
- Season the fish: In a large bowl, toss the fish with Shaoxing wine, salt, black pepper, and beaten egg until evenly coated. Add the cornstarch right before frying and toss until each piece is fully coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil: Heat the vegetable oil in a large pan over medium heat to 325-350°F. Alternatively, insert a wooden chopstick into the oil; rapid bubbles should form around it.
- Fry the fish: Add the fish in a single layer without overcrowding, working in batches if needed. Fry for 5-7 minutes total, leaving the fish untouched until golden and crispy on the bottom. Flip and continue frying until golden and crispy and the fish reaches an internal temperature of 145°F. Transfer to a wire rack to drain, letting the oil return to 325-350°F between batches if needed.
- Stir-fry the aromatics: Remove the excess frying oil, leaving 1 teaspoon in the pan. Add the ginger, garlic, green onions, red chili, and sugar and stir-fry for about 10 seconds until fragrant.
- Toss and finish: Return the crispy fish to the pan, add the Shaoxing wine, and gently toss until evenly combined. Remove from the heat immediately to keep the coating crisp. Season with more salt and black pepper to taste, if needed.
Storage & Reheating
- Refrigerator: Let leftovers cool completely, then store in an airtight container for up to 4 days.
- Freezer: Avoid freezing as the fish and crispy coating will become soft after thawing.
- Reheating: Air fry at 350°F for 4-5 minutes or bake at 400°F for 6-8 minutes until hot and crispy.
Variation
- Gluten-free: Use dry sherry instead of Shaoxing wine and make sure all other packaged ingredients are gluten-free.
Pairing Suggestions
Serve Chinese salt and pepper fish with:
- Steamed White Rice: Balances the savory seasoning and catches the flavorful aromatics.
- Spicy Garlic Bok Choy: Adds a crisp, juicy vegetable to balance the fried fish.
- Egg Drop Soup: Adds a light, warming starter alongside the crispy main dish.
FAQ
The fish may be too wet, or you may have flipped it before the crust had time to set. Pat the fish very dry before seasoning and leave it untouched in the hot oil until a golden crust forms before flipping.
Avoid overcrowding the pan and transfer the fried fish to a wire rack so steam can escape. Toss it briefly with the aromatics and serve immediately for the crispiest texture.
More Like This
If you enjoy salt and pepper dishes, try my Salt and Pepper Shrimp or Salt and Pepper Pork next.
📖 Recipe
20-min. Easy Chinese Salt and Pepper Fish
Ingredients
- 1.75 lb cod fillet or haddock / halibut fillet
- 6 garlic cloves minced
- 1 large red chilli sliced
- 2 teaspoon ginger finely chopped
- 2 green onions finely chopped
- 1 teaspoon white granulated sugar
- 1.5 tablespoon Shaoxing wine or dry sherry
- ⅓ cup vegetable oil or any neutral oil
- ¼ teaspoon salt more to taste, if needed
- ¼ teaspoon black pepper more to taste, if needed
Fish Seasoning & Coating:
- 2 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large egg beaten
- 6 tablespoon cornstarch add more if needed
Instructions
- Pat the cod fillets very dry with paper towels and cut into even 1-inch cubes.
- In a large bowl, toss the fish with Shaoxing wine, salt, black pepper, and beaten egg until evenly coated. Add the cornstarch right before frying and toss until each piece is fully coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat the vegetable oil in a large pan over medium heat to 325-350°F. Alternatively, insert a wooden chopstick into the oil; rapid bubbles should form around it.
- Add the fish in a single layer without overcrowding, working in batches if needed. Fry for 5-7 minutes total, leaving the fish untouched until golden and crispy on the bottom. Flip and continue frying until golden and crispy and the fish reaches an internal temperature of 145°F. Transfer to a wire rack to drain, letting the oil return to 325-350°F between batches if needed.
- Remove the excess frying oil, leaving 1 teaspoon in the pan. Add the ginger, garlic, green onions, red chili, and sugar and stir-fry for about 10 seconds until fragrant.
- Return the crispy fish to the pan, add the Shaoxing wine, and gently toss until evenly combined. Remove from the heat immediately to keep the coating crisp. Season with more salt and black pepper to taste, if needed.
Swen Nater
I'm a Barbara Tropp fan and I'm sure you are too as few know about the marinade which is genius. Up to now, I've been coating the fish with salt and cornstarch but this "batter" resulted in more crunch and flavor. Thank you, Christie.
Christie Lai
Thanks so much for your positive review and continued support, Barbara! I'm so glad you enjoyed my recipe.
sally
I love how my fish turned out, I was using Pollock fillets, for the first time, because it was fishy, I decided this is the right recipe to take care of the "problem" and it did. Thank you for sharing.
christieathome
Thanks so much for sharing your kind comment with me Sally! Happy my recipe helped take care of that problem! Have a great day!
Joe
It came out very yummy! I found that the step of patting the fish dry is crucial otherwise the fish ends up not being crispy. I was a bit uncertain about how much fish is "two pieces." I cooked with 2lbs of fish and that worked out pretty well. Also remember to include the scallions in step 4 (at least I assume that's when they're supposed to go in). Thanks for all the info on sustainable fish!
christieathome
Thank you so much Joe for your kind review! I’m so glad you enjoyed the recipe and thanks for the note on how much fish you used! And oops, forgot the step on the scallions so thank you for reminding me to include that. Have a great day!
Heidi | The Frugal Girls
I love how you started this recipe with MSC certified cod filets... and the flavors you've added are so perfect! 💕💕
Brian
This was so good! I made it last night and it had such a great spicy taste.
Rebecca Dillon
This recipe sounds so tasty AND healthy! Can't wait to try it.
Katherine | Love In My Oven
Looks delicious, Christie! We're definitely trying to get more fish into our diets and this looks like a yummy way to do it! So crispy!!