Fried Fish with Peppers & Onions

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.

How to Make Fried Fish

Note: The full instructions are provided in the recipe card below.

Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add ginger and garlic. Stir-fry until fragrant, add the onions and peppers, and 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 boil until the sauce thickens, about 1 minute. Immediately transfer the sauce into a bowl. Preheat oil in a large sauté pan. Wash off fillets and pat dry with a towel.  Lightly sprinkle with seafood seasoning on both sides.

Place cornstarch and all-purpose flour mixed with ground black pepper, garlic powder, Chinese five-spice, and kosher salt in a shallow dish. 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. Spread sweet & sour sauce on top with the pepper and onion, and repeat with the remaining fish fillets.

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Recipe

Easy Fried Fish

by Camila Benitez

This Fried Fish with Pepper & 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.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 275 kcal

Equipment

• Deep-frying thermometer
• Large Bowl
• Mallet
• Wide dish
• kitchen Tongs
• Large high-sided skillet

Ingredients

  

1x2x3x

• ▢ 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

How to Store & Re-Heat

To store: the leftovers, 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: the Fried Fish, 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 through. 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 & Pepper 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 the batter, 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 that have been held for more than 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 and peppers for color and crunch, along with 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.

Nutrition

Nutrition Facts

Easy Fried Fish

Amount per Serving

Calories

275

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

57

mg

19

%

Sodium

 

611

mg

27

%

Potassium

 

469

mg

13

%

Carbohydrates

 

33

g

11

%

Fiber

 

1

g

4

%

Sugar

 

15

g

17

%

Protein

 

25

g

50

%

Vitamin A

 

134

IU

3

%

Vitamin C

 

14

mg

17

%

Calcium

 

38

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.