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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.
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Course Side Dish
Servings 6 servings

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.