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.
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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.