Easy Crispy Salt and Pepper Fish Recipe 26

Make restaurant-quality Salt and Pepper Fish at home! This easy, no-deep-fry recipe delivers crispy, flaky fillets seasoned with garlic, chilies, and aromatic spices.

If you have ever dined in a Cantonese restaurant, you have likely swooned over the aroma of Salt and Pepper Fish arriving at a nearby table. That intoxicating blend of toasted garlic, spicy chilies, and the distinct bite of white pepper is legendary. Traditionally, this dish—along with its famous cousin, salt and pepper squid—is deep-fried to achieve that signature golden crust.

However, making deep-fried dishes at home can be a hassle, involving large pots of oil and a messy cleanup. That is why I am so excited to share this “no-fry” Salt and Pepper Fish recipe. By using a smart pan-frying technique and a light cornstarch coating, we achieve that same irresistible crunch and tender, flaky interior without the heavy grease or the mess.

This version is lighter, faster, and perfect for a weeknight dinner. The secret lies in the double-fry method done right in the pan and the final toss with fresh aromatics that wakes up the entire dish. Whether you are a seasoned home cook or trying Chinese cuisine for the first time, this Salt and Pepper Fish will quickly become a family favorite.

• Less Mess: Pan-frying uses significantly less oil than deep-frying, making cleanup a breeze.
• Texture Perfection: The cornstarch coating creates a barrier that stays crispy while keeping the fish inside moist and flaky.
• Authentic Flavor: We use the holy trinity of Cantonese salt and pepper seasoning—white pepper, toasted garlic, and fresh chilies.
• Versatile: You can use almost any white fish fillet you have on hand, from cod to tilapia.

Ingredients

To make this restaurant-style Salt and Pepper Fish, you will need the following ingredients. I have grouped them to make your prep work easier.

For the Fish & Marinade

• 630g (22 oz) White Fish Fillets – Cod is excellent for its flake, but halibut, sea bass, snapper, catfish, or tilapia work well too.
• ½ tsp Salt – For the initial seasoning.
• ½ tsp White Pepper Powder – This provides the distinct earthy heat essential for authentic Chinese flavor.
• 6 tbsp Cornstarch – Creates the light, crispy crust. Do not substitute with flour if you want that signature crunch.
• Oil – For pan-frying (vegetable, canola, or peanut oil).

For the Aromatics & Final Seasoning

• 2 cloves Garlic – Finely minced.
• 1 stalk Green Onion (Scallion) – Chopped into small pieces.
• 1 small Jalapeño Pepper – Cut lengthwise, deseeded (for less heat), and chopped. You can also use serrano or Thai bird eye chilies for more spice.
• ⅓ tsp Salt – To taste.
• ¼ tsp Black Pepper Powder – Adds a different dimension of spice.
• ½ tsp White Pepper Powder – Reinforces the marinade flavor.

Equipment Needed:

• Large non-stick pan or skillet
• Cutting board and sharp knife
• Mixing bowls
• Tongs or spatula

Instructions

• Prepare the Fish: Start by patting your fish fillets dry with a paper towel. Cut the fillets into roughly 2-inch by 2-inch squares. This bite-sized shape ensures they cook evenly and are easy to flip.
• Marinate the Fillets: Place the fish pieces in a bowl. Season both sides with ½ tsp salt and ½ tsp white pepper powder. Gently toss to coat. Let the fish sit for 15 minutes to absorb the flavors. This step is crucial for tasty Salt and Pepper Fish.
• Prepare the Vegetables: While the fish marinates, mince your garlic cloves and chop the green onion. Slice the jalapeño in half lengthwise. If you prefer a milder dish, scrape out the seeds and ribs. Chop the pepper into small, uniform pieces.
• Coat the Fish: After 15 minutes, sprinkle the 6 tbsp of cornstarch over the fish. Use your hands to gently toss the fish until every piece is evenly coated with a thin, white layer of starch. This is what creates that golden crust.
• Heat the Pan: Add oil to a large pan over medium-high heat. You want enough oil to coat the bottom generously. To test the heat, drop in a piece of chopped green onion; if it sizzles immediately, the oil is ready.
• First Pan-Fry: Carefully place the fish pieces into the hot pan in a single layer. Do not crowd the pan; cook in batches if necessary. Let them fry undisturbed for 2 minutes. Resist the urge to move them so the crust can set.
• Flip and Continue: After 2 minutes, flip the fish pieces over. Fry the second side for 2 minutes.
• The “Double Fry” Technique: Flip the fish back to the first side for another 2 minutes, then flip once more to the second side for a final 2 minutes. This total cooking time of about 8 minutes ensures the fish is cooked through and the crust is extra crispy. Adjust timing slightly if your fillets are very thick or thin.
• Add Aromatics: Once the fish is golden and crispy, you can push the fish slightly to the side or simply add a teaspoon more oil if the pan is dry. Toss in the minced garlic and sauté briefly until fragrant (about 30 seconds). Then add the chopped green onions and jalapeños.
• Final Seasoning: Sprinkle the seasoning blend (⅓ tsp salt, ¼ tsp black pepper, ½ tsp white pepper) over the fish and vegetables.
• Toss and Serve: Gently toss everything together in the pan for 30-60 seconds. You want the heat to wake up the peppers and the seasoning to coat every piece of fish. Transfer your crispy Salt and Pepper Fish to a plate and serve immediately.

Pro Tips

Making restaurant-quality Salt and Pepper Fish is all about technique. Here are my top tips to ensure success:

• Dry the Fish: Moisture is the enemy of crispiness. Make sure you pat the fish very dry before adding the marinade ingredients. If the fish is wet, the cornstarch will turn into a gloopy batter rather than a light crust.
• The Green Onion Test: Oil temperature is critical. If the oil isn’t hot enough, the fish will absorb it and become greasy. Use the green onion trick mentioned in the instructions to ensure your pan is at the perfect frying temperature.
• Don’t Skip White Pepper: You might be tempted to use only black pepper, but Salt and Pepper Fish relies on the floral, earthy, and slightly funky heat of white pepper. It is the signature flavor of Cantonese cuisine.
• Customize the Spice: If you love heat, leave the seeds in your jalapeño or add a pinch of dried red chili flakes during the final toss. For a kid-friendly version, swap the jalapeño for diced green bell pepper.

Storage Instructions

This dish is best enjoyed fresh off the stove to maximize that crispy texture. However, if you have leftover Salt and Pepper Fish, here is how to handle it:

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. The crust will soften over time.
• Reheating: Do not microwave! The microwave will make the fish rubbery and soggy. Instead, reheat in an air fryer at 375°F (190°C) for 3-4 minutes, or in a toaster oven until warmed through and crispy again.

FAQs

Can I use frozen fish for this recipe?
Yes, you can. Just ensure the fish is completely thawed and patted thoroughly dry before cooking. Excess water from frozen fish can prevent the Salt and Pepper Fish from getting crispy.

Is Salt and Pepper Fish gluten-free?
Yes! Since we use cornstarch for the coating instead of wheat flour, this recipe is naturally gluten-free. Just double-check your white pepper powder to ensure it doesn’t contain any anti-caking agents with gluten, though most are pure spice.

Can I make this in an air fryer?
Absolutely. Spray the cornstarch-coated fish with oil and air fry at 400°F for 8-10 minutes, flipping halfway. Then, sauté the aromatics in a separate small pan and toss the cooked fish with them and the seasoning before serving.

Final Thoughts

There is something incredibly satisfying about mastering a dish that tastes like it came from a professional kitchen. This Salt and Pepper Fish is proof that you don’t need a deep fryer to achieve crispy, flavorful results. The combination of tender fish, crispy coating, and that addictive savory-spicy seasoning makes it a meal you will want to cook again and again.

Serve this over steaming jasmine rice and perhaps a side of garlicky bok choy for a complete Cantonese-inspired feast. I hope you enjoy making (and eating) this delicious Salt and Pepper Fish as much as I do!