This easy Chinese salt and pepper fish recipe delivers crispy seafood tossed with fragrant aromatics in 20 minutes. The lightly coated fish stays tender and juicy inside while the golden crust adds a crunchy, savory finish. Make this quick weeknight main dish for a restaurant-style dinner at home.
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My first taste of crispy salt and pepper fish at a local Chinese restaurant left me hooked on its irresistible crunch and bold savory flavors. To recreate that memorable dish at home, I adapted my trusted salt and pepper chicken technique for delicate seafood. Because cod fillets have a smooth, slippery surface, I modified the cornstarch batter so it adheres evenly and stays crisp through shallow frying.
If you're not a fan of fish, check out my Salt and Pepper Pork.
Why My Recipe Works
- Shallow frying technique: Using a smaller amount of oil in a wide skillet helps maintain a consistent temperature, allowing the batter to crisp quickly while preventing the fish from becoming greasy.
- Firm white fish: Choosing sturdy white fish like cod, halibut, or haddock helps the pieces maintain their shape during frying and tossing without falling apart.
- Small-batch frying: Cooking the fish in separate batches prevents overcrowding, allowing steam to escape so the coating stays golden, light, and crispy.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Cod Filets: Gives a firm, meaty texture that stays juicy when fried. Sub: Halibut or haddock.
- Garlic Cloves: Adds a strong, savory flavor to the cooking oil. Sub: Jarred minced garlic.
- Large Red Chili Pepper: Adds bright color and a mild kick of heat. Sub: Bird's eye chili for a spicier version.
- Ginger: Adds a sharp, fresh taste that balances the fried fish.
- Green Onion: Adds a mild, sweet onion flavor to the dish.
- White Granulated Sugar: Tones down the sharp salt and pepper flavors. Sub: Cane sugar.
- Shaoxing Wine: Removes strong fish smells and adds depth. I prefer Pagoda. Sub: Dry sherry or dry white wine.
- Vegetable Oil: Cooks at high heat without smoking or burning. Sub: Avocado oil or peanut oil.
- Salt: Boosts the savory flavors of the cooked aromatics.
- Black Pepper: Gives the dish its signature spicy warmth. Sub: White pepper.
Fish Seasoning & Coating
- Shaoxing Wine: Seasons the raw fish to remove strong odors. I prefer Pagoda. Sub: Dry sherry or dry white wine.
- Black Pepper: Adds a gentle heat to the fish. Sub: White pepper.
- Salt: Seasons and draws out moisture to help the fish hold its shape.
- Large Egg: Helps the dry starch stick tightly to the wet fish.
- Cornstarch: Creates a crisp, golden crust that stays crunchy. Sub: Potato starch.
Note: These ingredients are typically available at most Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Chinese salt and pepper fish:
- Prep the fish: Pat the cod fillets dry with paper towels to remove excess moisture. Cut the fish into even one-inch cubes for consistent cooking.
- Coat the fish: In a large bowl, toss the fish cubes with Shaoxing wine, salt, black pepper, and beaten egg until evenly seasoned. Add the cornstarch and mix until each piece is fully coated.
- Heat the oil: Add vegetable oil to a pan and heat over medium until it reaches 325°F to 350°F and begins to shimmer. Alternatively, insert a wooden chopstick into the oil and look for rapid bubbles.
- Fry in batches: Carefully add the fish pieces to the hot oil in small, separated batches. Fry until the coating turns golden and crisp, then transfer the fish to a wire rack to drain.
- Stir-fry the aromatics: Drain the pan, leaving exactly one teaspoon of oil. Sauté the ginger, garlic, green onions, red chili, and sugar until fragrant, about 10 seconds.
- Toss and finish: Return the crispy fish to the pan. Add the Shaoxing wine and quickly toss everything together to coat the fish evenly. Remove from heat immediately to preserve the crisp texture.
Expert Tips
- Use a carbon steel wok or cast iron skillet for maximum heat retention.
- Whisk the egg thoroughly to ensure the coating applies in a thin layer.
- Dust with starch right before frying so the coating does not get soggy.
- Test the oil with wooden chopsticks to see bubbles rise before adding fish.
- Toss the fish gently to prevent breaking the delicate crispy crust apart.
Variations
- Protein alternative: Swap the cod filets for peeled jumbo shrimp and refer to my dedicated post for salt and pepper shrimp.
- Vegetarian adaptation: Substitute the cod with cubed extra-firm tofu and skip the egg wash.
- Gluten-free: Use a gluten-free Shaoxing wine alternative if needed, or confirm that your brand is gluten-free.
Pairing Suggestions
Chinese salt and pepper fish pairs well with:
- White Rice: Absorbs the savory salt and pepper seasoning while balancing the heat of the chilis.
- Spicy Garlic Bok Choy: Adds a juicy, crisp texture that contrasts with the dry-fried fish coating.
- Egg Drop Soup: Offers a warm, soothing comfort that mellows the sharp spices of the main dish.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the cooked fish in a heavy-duty freezer bag for up to 3 months. Thaw frozen fish completely overnight in the refrigerator before reheating for the best texture.
- Reheating: For the crispiest texture, reheat the fish in an air fryer at 350°F for 4 to 5 minutes or bake it at 400°F for 6 to 8 minutes on a wire rack until heated through and the coating is crisp again.
FAQ
The fish may have been too wet before coating, or the oil may not have been hot enough. Pat the fish completely dry before seasoning and ensure the oil reaches 325°F so the coating sets quickly and adheres properly.
Avoid stacking the fried fish pieces or draining them on flat paper towels, which can trap steam and soften the coating. Instead, place the fish in a single layer on a wire rack to allow air circulation and maintain its crisp texture.
It is best to avoid all-purpose flour because it absorbs moisture and creates a softer, heavier coating. Cornstarch is key to achieving the signature light, crisp texture because it fries into a delicate, crunchy shell.
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📖 Recipe
Easy 20-min. Chinese Salt and Pepper Fish
Ingredients
- 1.75 lb cod filet or haddock / halibut filet
- 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
- â…“ cup vegetable oil or any neutral oil
- ¼ teaspoon salt add more if needed
- ¼ teaspoon black pepper add more 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 dry with paper towels to remove excess moisture. Cut the fish into even one-inch cubes for consistent cooking.
- In a large bowl, toss the fish cubes with Shaoxing wine, salt, black pepper, and beaten egg until evenly seasoned. Add the cornstarch and mix until each piece is fully coated.
- Add vegetable oil to a pan and heat over medium until it reaches 325°F to 350°F and begins to shimmer. Alternatively, insert a wooden chopstick into the oil and look for rapid bubbles.
- Carefully add the fish pieces to the hot oil in small, separated batches. Fry until the coating turns golden and crisp, then transfer the fish to a wire rack to drain.
- Drain the pan, leaving exactly one teaspoon of oil. Sauté the ginger, garlic, green onions, red chili, and sugar until fragrant, about 10 seconds.
- Return the crispy fish to the pan. Add Shaoxing wine and quickly toss everything together to coat the fish evenly. Remove from heat immediately to preserve the crisp texture.
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!!