Chinese Salt and Pepper Fish

Crispy fish stir-fried with salt, black pepper, and fragrant aromatics! This easy Chinese salt and pepper fish recipe uses simple ingredients and is ready in 20 minutes! A delicious main that's family-friendly, restaurant-quality, and budget-friendly!

This Asian fried fish recipe features bite-sized pieces of lightly battered cod stir-fried with salt, black pepper, garlic, ginger, scallions, and red chili. The seasoned fish is tender on the inside, crispy on the outside, with a mild kick.

It's a popular Chinese restaurant seafood dish is best served with steamed rice and vegetables. I love ordering this dish at the Chinese restaurant as it's packed with flavor and it's so crispy!

If you're not a fan of fish, check out my Salt and Pepper Pork, Salt and Pepper Shrimp, or Salt and Pepper Chicken.

Why This Recipe Works

• We use a shallow frying method with less oil to create a healthier salt and pepper fish while reducing food waste, without sacrificing that perfectly crispy texture.
• After testing a variety of white fish, the best options are cod, halibut, or haddock filets. These firm fish hold their shape during cooking and deliver the best results for crispy fried fish.
• Many salt and pepper fish recipes turn out soggy, but frying in small batches ensures each piece stays light, golden, and crisp every time.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Cod Filets: Fresh or thawed frozen works. Substitutions: Halibut or haddock filets. Avoid using tilapia or any tender white fish that will break apart easily.
• Garlic Cloves: To add flavor and aroma. Substitution: Jarred minced garlic.
• Large Red Chili Pepper: To add spice and fragrance. For extra spicy, use bird's eye red chili.
• Ginger: Adds flavor and reduces fishiness - use fresh, not ground, for best results.
• Green Onion
• White Granulated Sugar: To balance the flavors. Substitution: Granulated cane sugar.
• Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
• Salt
• Black Pepper: Or use white pepper.

Fish Seasoning & Coating

• Shaoxing Wine: See note above.
• Black Pepper: Or use white pepper.
• Salt
• Large Egg: To help the cornstarch stick to the fish.
• Cornstarch: To crisp up the fish. Substitution: Potato starch. Avoid using tapioca starch as it can cause the fish to stick together in the pan.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

• Protein swap: Swap the fish with diced skinless boneless chicken thighs, diced pork shoulder, or peeled jumbo shrimp.
• Vegetarian version: Swap the fish with diced extra-firm tofu and omit the egg.
• Gluten-free version: Replace the Shaoxing wine with dry white wine or chicken broth.

Pairing Suggestions

Chinese salt and pepper fish pairs well with:

• Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
• Rice Dishes: White Rice or Fried Rice.
• Noodle Dishes: Chow Mein or Lo Mein.
• Vegetable Dishes: Spicy Garlic Bok Choy or Stir-fried Snow Pea Leaves.
• Protein Dishes: Szechuan Chicken, Beef and Broccoli, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.

Storage & Reheating

• Leftover salt and pepper fish can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
• Freezer: Salt and pepper fish can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or in the air fryer until heated through.