Salt and pepper seasoned fish is a delicious Cantonese dish in which fresh fish is cooked in a sweet and spicy batter, fried in oil and served with fresh chilies and shallots. Find out how to prepare fish, make batter, fry it to perfection and serve your salt and pepper fish in the traditional way.
Ingredients
- 1/2 kg fresh fish (cod, tilapia or other white fish)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour
- 2 spring onions, chopped
- 2 jalapeno chilies, seeds removed and thinly sliced
- 1/4 cup vegetable oil
Step
Method 1 of 4: Preparing the Fish
Step 1. Choose fresh fish
Salt and pepper fish are only lightly battered, so the freshness of the fish greatly affects the taste. Choose fish fillets that are firm, bright in color, have no bruises or spots and don't ooze fluid.
- The fish you choose should be salty and not too fishy. If the smell makes you feel nauseous, then the fish is not fresh.
- Be sure to buy boneless fish. You can check it by pressing your finger on the flesh and feeling for thorns in it.
Step 2. Clean the fish
Run the fish under cold water to rinse it clean. Remove any remaining skin or scales. Use small pliers to remove the remaining fish spines.
Step 3. Cut the fish into pieces
Salt and pepper fish is served in small pieces and not as a whole filet. Place the fish fillets on a cutting board to cut them into small squares with sides about 5 cm long.
- Cutting the fish too small will overcook it when it cooks.
- If you want to serve it as a whole filet, skip this step directly to the next step.
Method 2 of 4: Making Fish Dough
Step 1. Make the spice mix
Combine salt, pepper and sugar in a small bowl. Use a spoon or stirrer to mix this mixture until smooth. For a sharper taste, consider adding red chili powder, garlic powder or any other seasoning you like.
Step 2. Sprinkle the fish with half of the seasoning mixture
Place the fish pieces evenly on the cutting board. Use your fingers to sprinkle the salt, sugar and pepper mixture on top. Flip the fish over and sprinkle the seasoning mixture again to make sure the two halves are evenly coated.
Step 3. Put the fish in the flour
Place the fish pieces in a large bowl and sprinkle flour on top. Use tongs to insert the fish to make sure each is lightly floured.
Method 3 of 4: Frying Fish
Step 1. Heat the oil
Pour the oil into a frying pan or skillet. Let the oil heat for 3 to 4 minutes. Check first by putting a little scallion in it to make sure the oil is ready to fry the fish. If the oil sizzles right away, your oil is ready for frying fish.
Step 2. Put the fish in the frying pan
Use tongs to transfer the fish from the bowl to the pan. Place them evenly on the frying pan and make sure they don't overlap.
- Fry the fish on one side until it turns golden brown.
- Use tongs to flip the fish over and fry the other side.
Step 3. Check to make sure the fish is done
Remove one piece of fish from the frying pan and place it on a clean cutting board. Cut the fish in the middle. If the color is cloudy and split in two, then the fish is ready to eat. If it's still tough and the flesh is still light in color, return it to the frying pan again and let it cook for 2 minutes.
Step 4. Remove the fish pieces from the frying pan
Use tongs to remove the fish pieces from the pan and place them on a paper towel-lined plate to catch any remaining oil droplets.
- Remove the fish slowly, as these fish break easily once cooked.
- If you prefer, also fry the onions, chilies and other vegetables in hot oil before you remove them from the stove.
Method 4 of 4: Arrange and Serve Fish
Step 1. Place the fish pieces on a serving plate
Use your fingers to sprinkle the remaining seasoning over the top evenly.
Step 2. Decorate
Place the fresh scallions, jalapeno peppers, and other garnishes you prepared around the pieces of fish on a serving plate. Use a large spoon to carefully mix the ingredients, making sure not to split the fish pieces.
