Easy Cantonese Cream Corn Fish (30 Minutes)
Crispy battered fish pieces served with a sweet, savory, and creamy corn sauce. This easy Cantonese cream corn fish is a Chinese restaurant favorite you can make at home! I fry the fish in batches to prevent overcrowding so each piece turns golden and crunchy.
Ingredients
- 1.76 lbs cod fillet
- vegetable oil or any neutral oil, for frying
Batter
- 1 large egg
- ⅔ cup potato starch
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup water cold
Cream Corn Sauce
- 9.6 oz canned creamed corn
- ¼ teaspoon chicken bouillon powder
- 1 teaspoon Shaoxing Cooking Wine or dry sherry
- 1 garlic clove minced
- ¾ teaspoon cornstarch
- ⅓ cup water cold
- ⅓ cup peas optional
- 1 large egg beaten
Instructions
- In a large mixing bowl, whisk together all the batter ingredients until combined. The batter should be thin and runny but still able to coat the fish.
- Slice the fish fillets into 1.5-inch-long and 1-inch-wide pieces. Pat dry with paper towels. Add the fish to the batter and gently mix until evenly coated, being careful not to break the pieces.
- Heat 1.5 inches of vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F (180°C). Use a cooking thermometer to check the temperature. If you don't have one, insert a wooden chopstick into the oil and look for steady bubbles around it.
- Carefully lower one-third of the battered fish into the hot oil, separating the pieces so they don't stick together. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy and the fish reaches an internal temperature of 145°F (63°C). Transfer to a wire rack to drain excess oil. Repeat with the remaining fish in two batches, allowing the oil to return to 350°F (180°C) between batches.
- In a small pot, whisk together the canned creamed corn, chicken bouillon powder, Shaoxing wine, minced garlic, cornstarch, cold water, and peas. Bring to a boil over medium heat, stirring frequently until thickened. Reduce to a gentle simmer and drizzle in the beaten egg in a thin stream, stirring gently to create delicate egg ribbons. Remove from the heat.
- Serve the crispy battered fish immediately with the warm cream corn sauce on the side, or pour the sauce over the fish just before serving.
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Nutrition
Calories: 793kcal | Carbohydrates: 22g | Protein: 24g | Fat: 71g | Saturated Fat: 56g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 437mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg