Chinese Salt and Pepper Fried Fish Fillet

Simplicity at its finest. Fried tilapia sautéed with salt, pepper, scallions, and red chilies. Ready in under 30 minutes!

Why You'll Love this Recipe

• It's a simple but delicious dish with minimal ingredients.
• It's ready in under 30 minutes and cooks in just 5 minutes!
• Its seasonings allows the flavor of the fish to shine.

I love cooking with seafood and especially fish because it cook so fast. My dad had a dish called "salt and pepper white fish" on the menu of his Chinese take out restaurant.

It's a simple dish that was made with swai fish coated in corn starch, fried, then stir fried with scallions, salt and pepper. He served it on a bed of iceberg lettuce.

I love the tender texture of the dish and the minimal seasonings so the flavor of the fish shines.

Ingredients

• Tilapia: I used tilapia fillets since it was on sale and easily accessible. However, you can make this with any lean and firm white fish like swai, cod, or haddock. Shrimp would also work!
• Corn starch: The corn starch creates a light coating and crisp edges around the fish with. Potato starch can also work in a pinch.
• Oil: I used canola. Use any high heat oil like vegetable or avocado oil.
• Black pepper: Freshly ground black pepper is best, but pre-ground also works! If you have smoked black pepper, even better!
• Scallions: White parts only.
• Red Chili: I like adding a Thai red chili for a little spicy kick and some color. Red pepper flakes or Sichuan peppercorns will give it a similar effect.
• Sugar: A dash of sugar rounds out the dish, but feel free to omit it.

How to Chinese Salt and Pepper Fried Fish Fillet

1. Coat the tilapia in cornstarch and salt. Let it sit for 15 minutes to absorb the starch.

2. Heat a large skillet with half an inch of oil to 375-400°F.

3. Work in batches and fry the fish for 5 minutes or until cooked through. Drain on a wire rack then pour all of the oil into a bowl.

4. In the same skillet on medium high heat, sauté scallions and Thai red chilies for 30 seconds. Toss in the fish and season with black pepper, sugar, and salt to taste.

Tasty Tips

• Fry in batches to prevent the oil temperature from dropping too much.
• Once the fish is in the pan, do not flip it until halfway through cooking. If you flip it too early, the crust may not have formed and will break the fish.
• Adjust the cook time depending on the fish you use and thickness. Test one by cutting it in half and look for an opaque and flaky center.
• Add some aromatics like ginger and garlic. Try ½ teaspoon of each for some extra flavor!

FAQs

Dishes to Serve with Chinese Salt and Pepper Fish

• Green Beans with Shiitake Mushrooms
• Maple Soy Brussels Sprouts
• Chinese Sausage Fried Rice
• Easy Instant Pot Shrimp Fried Rice

More Easy Seafood Recipes You'll Love

• Creamy Cajun Salmon Pasta
• Easy Instant Pot Shrimp Fried Rice
• Baked Pistachio and Parmesan Crusted Salmon
• Shrimp Pad Thai