Chinese Crispy Fish Fillet Recipe

Chinese Crispy Fish Fillet is a popular dish in Chinese restaurants, known for its crunchy coating, tender flaky fish, and a sweet-savoury sauce that makes every bite mouth watering. It combines classic Chinese ingredients like soy sauce, ginger, garlic, and sesame oil with a light batter or cornflour coating for deep frying.

This dish is often served as an appetizer or as part of a main course with noodles or fried rice. It’s a great way to enjoy seafood with a bold, Asian flair!

Whether you’re a seafood lover or looking to try something new, this dish is guaranteed to satisfy your taste buds.

Table of Contents

Ingredients: What You’ll Need

For the Fish Marinade:

500g white fish fillets (tilapia, basa, cod, or haddock)
1 tbsp soy sauce
1 tsp ginger-garlic paste
½ tsp white pepper
½ tsp salt
1 tbsp rice vinegar or lemon juice

For the Coating:

½ cup cornflour
¼ cup all-purpose flour
1 egg (optional for extra crispiness)
Cold water (as needed)

For the Sauce (optional but recommended):

1 tbsp soy sauce
1 tbsp chili sauce (or sriracha)
1 tbsp tomato ketchup
1 tsp sesame oil
½ tsp sugar
2–3 cloves garlic (minced)
½ inch ginger (grated)
1 tsp cornflour (slurry with water)

For Frying:

Oil for deep frying

How to Make Chinese Crispy Fish Fillet – Step-by-Step

Step 1: Prepare the Fish

Clean and cut the fish into medium-sized strips or bite-sized pieces.
Pat dry with a paper towel.

Step 2: Marinate

In a bowl, combine soy sauce, ginger-garlic paste, salt, pepper, and vinegar.
Toss the fish pieces in the marinade and let sit for 20–30 minutes.

Step 3: Make the Batter

In a mixing bowl, combine cornflour and all-purpose flour.
Add an egg (optional) and enough cold water to form a semi-thick batter.
Dip each fish piece into the batter to coat well.

Step 4: Deep Fry

Heat oil in a deep pan or wok.
Fry the coated fish in batches until golden brown and crispy.
Drain on paper towels.

📌 Pro Tip: Double frying gives an extra crunch—fry once at medium heat, rest for 5 minutes, then refry on high heat.

Best Fish for Chinese Fry Recipes

Choose white, firm-fleshed fish that holds up well to frying:

Tilapia
Basa
Cod
Haddock
Snapper
Pollock

Avoid oily fish like mackerel for this dish.

Tips for Perfect Crispy Fish Fillet

Dry the fish thoroughly before marination.
Use cold water or even ice water for the batter – it results in extra crispiness.
Do not overcrowd the pan while frying.
Use neutral-flavoured oil like sunflower or vegetable oil.
Double-fry for restaurant-level crunch.

Health Note

While Chinese Crispy Fish Fillet is deep-fried, you can make it healthier by:

Air frying or baking the coated fish.
Using a non-stick pan with minimal oil to shallow fry.
Skipping the sweet sauce or using low-sodium soy sauce.

Fish provides lean protein, omega-3 fatty acids, and essential nutrients. Just enjoy it in moderation!

Chinese Crispy Fish Fillet is the perfect recipe to try when you want something quick, flavourful, and restaurant-style at home. With its crispy golden crust and tender inside, it’s a dish that appeals to all ages. Pair it with noodles or rice, or just enjoy it as a standalone appetizer—it never fails to impress.

So grab your wok, fire up the stove, and treat yourself to this irresistible crispy Chinese fish delight!

Frequently Asked Questions

What makes the coating crispy?

Cornflour or rice flour in the batter, very dry fish, and oil at the right temperature of about 350 to 375°F (175 to 190°C) all help the coating stay crisp.

Why is my fish soggy after frying?

Oil that is too cool, too many pieces in the pan at once, or draining on paper towels instead of a rack can all make it soggy.

What fish should I use?

Firm white fish such as cod, basa, tilapia or sea bass keeps its shape and stays tender inside the crisp coating.

Chinese Crispy Fish Fillet Recipe

Chinese Crispy Fish Fillet Recipe