This Fried Fish with Peppers and onions recipe is a delicious and flavorful way to enjoy white fish fillets. The fish is seasoned with Chinese five-spice, garlic powder, and black pepper, then coated in a mixture of cornstarch and all-purpose flour before being fried until crispy and golden.
The sweet and sour sauce, made with ginger, garlic, soy sauce, vinegar, brown sugar, and pineapple juice, adds a tangy and savory note to the dish, while sliced peppers and onions provide a crunchy texture and extra flavor. This dish is perfect for a quick, easy weeknight dinner or weekend gathering with family and friends.
What is Fried Fish?
Fried Fish is a dish in which fish fillets are coated in a seasoned batter or flour mixture and then fried until crispy and golden. The type of Fish used for this dish can vary depending on personal preference and availability, but some standard options include catfish, tilapia, bass, cod, and haddock. The dish can be served as a main course or paired with sides such as french fries, coleslaw, or hush puppies. Fried Fish is a popular dish in many cultures and cuisines worldwide and can be found in various forms, from Fish and chips in the UK to tempura in Japan.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- White fish fillet skinless or skin-on, such as catfish, tilapia, bass, cod, etc: This is the main ingredient for the dish. White fish fillets are used for their mild and delicate flavor, and they can be either skinless or skin-on, depending on preference. The fillets are cut into pieces and coated with a batter before being fried.
- Shaoxing Chinese cooking wine: This rice wine is commonly used in Chinese cuisine. It adds a subtle depth of flavor to the fish, as well as helps to tenderize it.
- Kosher salt: This coarse-grained salt is used to season the fish fillets. It helps enhance the fish's flavor and bring out its natural sweetness.
- Ground black pepper: This is a common spice in many savory dishes. It adds a slight heat and depth of flavor to the fish.
- Chinese five-spice: This blend of five spices, cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns, is commonly used in Chinese cuisine. It adds a complex and aromatic flavor to the fish.
- Garlic powder: This is a dried and ground form of garlic. It adds a subtle garlic flavor to the fish and helps balance the other spices in the dish.
Fried Fish coating:
- Cornstarch: Cornstarch is a fine powder made from corn. It is used in the recipe to create a crispy and crunchy texture on the outside of the fish fillets. It also helps to bind the batter to the fish.
- All-purpose flour: Flour is another critical ingredient in the batter that helps to create a crispy coating on the fish. All-purpose flour is used for its neutral flavor and ability to create a light and crispy texture.
- Chinese five-spice: This blend of five spices is commonly used in Chinese cuisine: cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. It is added to the batter to add a complex and aromatic flavor to the fish.
For the Sweet & Sour Sauce:
- Ginger, grated: Ginger is a slightly spicy and aromatic root. It is grated and added to the sauce for a fresh and bright flavor.
- Garlic, minced: Garlic is a pungent and flavorful ingredient that adds depth of flavor to the sauce. It is minced and added to the sauce for a subtle garlic flavor.
- Shaoxing wine or dry sherry: Shaoxing wine is a rice wine commonly used in Chinese cuisine. It adds a subtle depth of flavor to the sauce and helps to tenderize any meat in the dish. Dry sherry can also be used as a substitute.
- Low-sodium soy sauce: Soy sauce is a salty and savory sauce made from fermented soybeans. It adds depth of flavor and umami to the sauce.
- Rice vinegar: Rice vinegar is a mild and slightly sweet vinegar made from rice. It adds a tangy flavor to the sauce and helps to balance the sweetness.
- Light brown sugar: Brown sugar is a sweetener that adds sweetness and depth of flavor to the sauce.
- Homemade Sweet Chili Sauce or Ketchup: Sweet chili sauce is a sweet and spicy sauce made from chili peppers, vinegar, and sugar. It is used in the recipe to add a sweet and tangy flavor to the sauce. Ketchup can be used as a substitute.
- Dole pineapple juice (from canned) or water: Pineapple juice adds sweetness and a tropical flavor to the sauce. It also helps to balance the acidity of the vinegar.
- Knorr chicken home-style broth or stock: Chicken broth or store adds richness and depth of flavor to the sauce.
- Red pepper flakes: Red pepper flakes add a spicy kick to the sauce.
- Canola oil: Canola oil is used to cook ginger, garlic, peppers, and onions in the sauce. It also adds a neutral flavor to the dish.
- Poblano pepper or any bell pepper, sliced: Poblano peppers or bell peppers add a sweet and slightly smoky flavor to the dish. They are sliced and added to the sauce to provide texture and flavor.
- Yellow onion, sliced: Onions are a common ingredient in many savory dishes. They add a sweet and slightly pungent flavor to the dish and texture. The onions are sliced and added to the sauce along with the peppers.
Tools you'll need
How to Make Fried Fish
Note: The full instructions are provided in the recipe card below.
Substitutions
- White fish fillet: You can use any other type of fish fillet you prefer or have on hand. Examples include haddock, cod, tilapia, or catfish.
- Shaoxing Chinese cooking wine: If you don't have Shaoxing wine, you can substitute a dry white wine or rice vinegar.
- Knorr chicken home-style broth or stock: If you don't have Knorr chicken broth or stock, you can use any other brand of chicken broth or stock or vegetable broth or stock as a substitute.
- Poblano pepper or any bell pepper: If you don't have Poblano peppers, you can use any other type of sweet bell pepper, such as red or green bell peppers.
- Canola oil: If you don't have canola oil, use vegetable oil, peanut oil, or any other neutral-tasting oil with a high smoke point for frying.
- Cornstarch: If you don't have cornstarch, you can substitute potato starch or arrowroot starch.
- Rice vinegar: If you don't have rice vinegar, you can use white vinegar or apple cider vinegar as a substitute
Variations
- Vegetarian version: You can make a vegetarian version of this recipe by substituting the fish fillets with firm tofu. Slice the tofu into pieces and coat with the batter, then fry until crispy. Follow the rest of the recipe to make the sweet and sour sauce, using vegetable broth instead of chicken broth.
- Spicy version: Add red pepper flakes or diced jalapeno pepper to the sweet and sour sauce for those who like spicy food.
- Gluten-free version: To make this recipe gluten-free, substitute the all-purpose flour in the batter with a gluten-free flour blend, such as rice flour or almond flour. Be sure also to use a gluten-free soy sauce.
- Air-fried version: If you don't want to shallow fry the fish fillets in oil, you can make an air-fried version of this recipe. Coat the fish fillets with the batter, place them in an air fryer, and cook at 375°F for 12-15 minutes until crispy.
- Cajun version: For a different flavor profile, add Cajun seasoning to the batter mixture and serve the fish with a remoulade sauce made from mayonnaise, mustard, horseradish, and Cajun spices.
- Lemon and herb version: For a fresh and light flavor, add lemon zest and chopped herbs such as parsley, basil, or dill to the batter. Serve the fish with a lemon-dill yogurt sauce.
How to Serve
To serve Fried Fish with Peppers and Onions, spoon a generous amount of sweet and sour sauce on top of the fried fish. Next, add some sliced onions and peppers for color and crunch. Next, drizzle some additional sauce over the Fried Fish and serve it with steamed rice or noodles on the side. Add a side of crispy french fries or potato wedges and a simple green salad dressed with vinaigrette or a creamy dressing for a balanced meal.
Alternatively, you can opt for a healthier option by serving the fried fish with a side of roasted vegetables, such as broccoli or cauliflower, and a mixed greens salad. Add some freshness to the dish by serving it with a side of chopped pineapple or a fruit salad. To finish, garnish the dish with chopped scallions or fresh herbs, such as cilantro or parsley, for added flavor and presentation.
How to Store & Re-Heat
To store: Let the fried fish cool to room temperature; next, put it in a container and store it in the refrigerator for up to three days. Then, keep the sweet and sour sauce separately in another container.
To reheat: Preheat the oven to 350°F. Place the Fried Fish on a baking sheet covered with parchment paper and bake for 8-10 minutes or until heated and crispy. Alternatively, you can reheat the Fried Fish in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes or until heated. To reheat the sweet and sour sauce, transfer it to a saucepan and heat over medium heat, occasionally stirring, until heated through.
If too thick, add a bit of water to thin it out. Make sure to discard any leftover Fried Fish and sauce stored for more than three days or show any signs of spoilage, such as a foul odor or mold growth.
Make-Ahead
To make Fried Fish with Sweet and Onions ahead of time, you can prepare the sweet and sour sauce as directed in the recipe and store it in the refrigerator for up to 3 days. You can also prepare the fish batter, dip the fish fillets in it, and store them on a baking sheet lined with parchment paper in the refrigerator for up to 6 hours. When you're ready to cook, heat the canola oil in a large sauté pan for shallow frying, and dredge the fish fillets in the cornstarch mixture before frying them until golden brown and crispy.
Reheat the sweet and sour sauce in a saucepan over medium heat and serve it over the fried fish with some sliced onions and peppers for color and crunch. Remember to store the ingredients properly to maintain their freshness and quality, and discard any leftovers held for over three days or show signs of spoilage.
How to Freeze
To freeze Fried Fish with Pepper and Onions, let the fried fish and sweet and sour sauce cool to room temperature before transferring them to freezer-safe containers or resealable plastic bags. Label each container or bag with the contents and the date and store them in the freezer for up to 3 months. To reheat the dish, thaw the containers or bags in the refrigerator overnight, bake the fried fish in the oven, and heat the sweet and sour sauce in a saucepan on the stovetop.
Serve the dish with sliced onions, peppers for color, crunch, and steamed rice or noodles. Remember to discard any leftovers stored for over three months or show signs of freezer burn. With these tips, you can freeze Fried Fish with Pepper and Onions and enjoy it later without compromising the flavor and texture of the dish.
Tips for Making The Best Fried Fish
- Choose the right fish: Look for fresh, high-quality fish with firm flesh, such as catfish, tilapia, bass, or cod. Avoid using too thin or delicate fish, which may fall apart during cooking.
- Keep the oil at the right temperature: Ensure the oil is heated to the correct temperature (around 350°F) before adding the fish. If the oil is too hot, the fish will burn; if it's not hot enough, it will absorb too much oil and become greasy.
- Don't overcrowd the pan: Fry the fish in batches, making sure to keep the pan manageable, as this can cause the temperature of the oil to drop and make the fish soggy.
- Use a combination of cornstarch and flour: The combination of cornstarch and all-purpose flour in the batter creates a crispy, light coating for the Fried Fish.
- Season the batter well: Use a combination of seasonings, such as kosher salt, black pepper, garlic powder, and Chinese five-spice, to flavor the batter and enhance the taste of the fish.
- Drain the fried fish properly: After frying, place it on a paper towel-lined plate or wire rack to drain the excess oil and maintain its crispy texture.
- Serve the fried Fish immediately: Serve the fried fish with the sweet and sour sauce immediately after cooking to enjoy it at its best.
FAQ
Can I use a different type of fish for this recipe?
You can use different types of fish for this Fried Fish recipe, such as catfish, tilapia, bass, or cod. Choose fresh, high-quality fish with firm flesh that can hold up well during cooking.
My sweet and sour sauce is too thin. How can I thicken it?
If your sauce is too thin, mix more cornstarch with water to create a slurry, and then gradually add it to the sauce while stirring constantly. Heat the sauce until it thickens to your desired consistency. Be cautious not to add too much cornstarch at once, as it can become too thick.
My fried fish is not crispy. How can I make it crispier?
To achieve crispier fried fish, make sure your oil is hot enough before frying. The oil should be around 350-375°F (175-190°C). Also, shake off excess coating from the fish before frying and avoid overcrowding the pan, which can lower the oil temperature and make the fish less crispy.
My fish fillets are sticking to the pan. How can I prevent this?
To prevent fish fillets from sticking to the pan, ensure the oil is hot enough before adding the fish. Also, use a non-stick pan or a well-seasoned cast-iron skillet. Gently shake the pan or use a spatula to loosen the fish from the bottom before flipping it.
The sweet and sour sauce is too sweet for my taste. How can I balance the flavors?
If you find the sauce too sweet, you can adjust the sweetness by adding more vinegar to balance it out. You can add more soy sauce for a saltier flavor or a squeeze of fresh lemon juice to brighten it up.
My fish is overcooked and dry. How can I prevent this?
To prevent overcooking the fish, monitor the frying time closely and use a kitchen thermometer to check the internal temperature. The fish should reach an internal temperature of 145°F (63°C). Also, ensure the fillets are evenly sized to cook at the same rate.
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Recipe
Easy Fried Fish
Ingredients
- 2 lbs white fish fillet skinless or skin on , such as catfish, tilapia, bass, cod, etc.
- 2 tablespoons Shaoxing Chinese cooking wine
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon Chinese five-spice
- ½ teaspoon garlic powder
Fried Fish coating:
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon kosher
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Chinese five-spice
For the Sweet & Sour Sauce
- 1- inch ginger , grated
- 4 cloves garlic , minced
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons low sodium soy sauce
- ⅓ cup rice vinegar
- ⅓ cup light brown sugar
- ¼ cup Homemade Sweet Chili Sauce or ketchup
- ¼ cup Dole pineapple juice from (canned) or water
- ¼ cup Knorr chicken home-style broth or stock
- 1½ tablespoons cornstarch , mixed with 1½ tablespoons cold water
- 1 teaspoon red pepper flakes
- 1 tablespoon canola oil
To Cook:
- Canola oil for shallow frying
- 1 Poblano pepper or any bell pepper , sliced
- 1 yellow onion , sliced
Instructions
- To make the Sweet & Sour Sauce: Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add ginger and garlic. Stir-fry just until fragrant, and then add the onions and peppers, cook until tender. Pour in the juice, chicken broth, vinegar, and soy sauce, and add brown sugar.
- Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir and bring to a boil until the sauce thickens, about 1 minute. Immediately transfer the sauce into a bowl.
- To make the Fried fish: Preheat oil in a large sauté pan.
- Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
- In a shallow dish, place cornstarch and all-purpose flour mixed with ground black pepper, garlic powder, Chinese five-spice, and kosher salt.
- Dredge fillets into the cornstarch mixture and shake off the excess. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel-lined platter.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.