Crispy Salt and Pepper Fish
This crispy salt-and-pepper fish is one of my favourite Chinese-inspired takeaway recipes to make at home. Made with tender tilapia and coated in a light and flavorful flour mixture, this dish turns out perfectly crispy without being greasy. Ready in under 45 minutes, this easy recipe is perfect for a homemade fakeaway dinner. It pairs beautifully with a bowl of white rice or chow mein noodles, making it a satisfying and comforting meal that feels just like takeout.
For more recipes, try my Simple Rice Pilaf With Carrots and Thai Curry Coconut Udon Noodles
Easy to make: I love recreating my favorite takeaway recipes at home, and this one has become a family favourite. It is not too oily and the pieces usually get gobbled up before dinner is even over. The best part is that it does not take much effort at all. The only part that takes a little time is frying the fish in batches, but other than that, it is very simple.
Flavourful: This crispy salt and pepper fish is packed with flavour. I always start by soaking the fish in lemon and water to help remove any strong smell. Then it is coated in a seasoned flour mixture loaded with bold spices.
Tastes great the next day: Leftovers reheat perfectly! Just pop the fish into the air fryer, and it becomes crispy again while staying tender on the inside. It is just as delicious the next day.
Ingredients
- Tilapia: I highly recommend using thin pieces of tilapia fish for the best texture. You can also substitute with basa or haddock if needed.
- Lemon juice: Always use freshly squeezed lemon juice for soaking the fish. Trust me, you can really taste the difference, and it helps remove any strong fishy smell.
- Flour: All-purpose flour is used for the batter and creates a light base for the coating.
- Cornstarch: Cornstarch helps create a crunchy yet soft coating, giving the fish that perfect crispy texture.
- Garlic powder: Garlic powder keeps things quick, easy, and flavourful without the need for fresh garlic.
- White pepper: This is the star of the show, so do not replace it with black pepper. White pepper adds that distinct and authentic salt and pepper flavour.
- Parsley: Dried parsley flakes add a pop of colour and a subtle herb flavour.
- Baking powder: Baking powder helps create extra crispiness in the coating.
- Egg: The egg helps bind the fish and flour mixture together, ensuring the coating sticks well and fries up evenly crispy.
How to Make Crispy Salt and Pepper Fish
Step 1: Prepare the fish
Cut the tilapia into 1-inch pieces and place them in a large bowl. Add water, freshly squeezed lemon juice, and a pinch of salt. Stir to combine and set aside for 20 minutes to soak.
Step 2: Make the seasoned flour
In another bowl, whisk together all purpose flour, cornstarch, garlic powder, salt, dried parsley flakes, white pepper, and baking powder. This will be the flavorful coating for your fish.
Step 3: Coat the fish
Drain the tilapia and pat dry with paper towels. Add the fish to the flour mixture, then pour the egg on top. Mix gently with a spatula or your hands until each piece is fully coated. If the batter feels too dry, add 1 teaspoon of water at a time until it reaches the right consistency.
Step 4: Heat the oil
In a pot, heat enough oil for deep frying over medium to high heat. The oil temperature should be around 350°F (175°C). Depending on your pot size, you may need 2 to 3 cups of oil.
Step 5: Fry the fish
Once the oil is hot, carefully add a few pieces of fish at a time. Fry for 4 to 6 minutes or until golden brown and crispy. Remove the fish and place on a plate lined with paper towels to absorb excess oil.
Step 6: Serve
Serve your crispy salt and pepper fish immediately with steamed white rice or chow mein noodles for a delicious homemade Chinese-style meal.
Crispy Salt and Pepper Fish FAQ
Do I serve the salt and pepper fish on its own?
Yes, you can! Salt and pepper fish is often served as a side dish, but you can also elevate it by sautéing onions, sliced chillies, and bell peppers in a pan, then adding the fried fish and sprinkling extra white pepper on top. Serve over steamed white rice for a simple meal. But personally, I like serving it with fried rice or noodles. You can add toppings like teriyaki sauce, kewpie mayo, or other condiments, but it is just as delicious plain.
Can I substitute white pepper with black pepper?
White pepper gives the authentic salt and pepper fish flavour, while black pepper can be too strong. If you only have black pepper, use just 1/2 teaspoon to avoid overpowering the dish.
How can I reheat the fish?
To keep the fish crispy, reheat in an air fryer at 375°F (190°C) for 6 to 8 minutes. This brings back the crunch while keeping the inside tender.
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Crispy Salt and Pepper Fish
Ingredients
Fish Marinade
- 630 grams Tilapia fish
- 2 tablespoons Lemon Juice
- 1 cup Lukewarm water
- 1 teaspoon Salt
Flour Mixture
- 120 grams (1 cup) All-purpose flour
- 1 tablespoon Cornstarch
- 2 teaspoons Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Parsley flakes
- 1 teaspoon White pepper
- 1/2 teaspoon Baking powder
- 1 large Egg
- 2 to 3 cups Canola oil (or any neutral oil) for frying
Instructions
- Cut the tilapia into 1-inch pieces and place them in a large bowl. Add water, freshly squeezed lemon juice, and a pinch of salt. Stir to combine and set aside for 20 minutes to soak.630 grams Tilapia fish, 2 tablespoons Lemon Juice, 1 cup Lukewarm water, 1 teaspoon Salt
- In another bowl, whisk together all-purpose flour, cornstarch, garlic powder, salt, dried parsley flakes, white pepper, and baking powder. This will be the flavorful coating for your fish.120 grams (1 cup) All-purpose flour, 1 tablespoon Cornstarch, 2 teaspoons Garlic powder, 1 teaspoon Salt, 1 teaspoon Parsley flakes, 1 teaspoon White pepper, 1/2 teaspoon Baking powder
- Drain the tilapia and pat dry with paper towels. Add the fish to the flour mixture, then pour the egg on top. Mix gently with a spatula or your hands until each piece is fully coated. If the batter feels too dry, add 1 teaspoon of water at a time until it reaches the right consistency.1 large Egg
- In a pot, heat enough oil for deep frying over medium to high heat. The oil temperature should be around 350°F (175°C). Depending on your pot size, you may need 2 to 3 cups of oil.2 to 3 cups Canola oil (or any neutral oil)
- Once the oil is hot, carefully add a few pieces of fish at a time. Fry for 4 to 6 minutes or until golden brown and crispy. Remove the fish and place it on a plate lined with paper towels to absorb excess oil.
- Serve your crispy salt and pepper fish immediately with steamed white rice or chow mein noodles.
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