Crispy fish that actually stays crispy, even after it meets a sauce, yeah that one took me a few tries to figure out.
The trick is a light cornstarch and egg white coating that fries up shattery and golden, kinda like the good takeout you order on a tired Tuesday.
Little tilapia pieces go in first and get all crunchy in hot oil, then they wait on the side while the scallions and red pepper hit the pan.
Then comes this quick sauce, just chicken stock, soy sauce, a splash of sherry vinegar, and cornstarch to pull it all glossy.
Everything tumbles together for about a minute, lands on a pile of warm rice, and honestly it tastes like you fussed way harder than you actually did.
Its a fast weeknight thing, but it holds its own for a cozy date night in or a little Lunar New Year style spread too, and it would sit happy next to Pesto Fish with Tomato Bake, Baked Salmon in Foil With Asparagus and Lemon Garlic, Shrimp and Broccoli Foil Packs, and Lemon Garlic Butter Shrimp With Zucchini Noodles.
What You’ll Need For Crispy Fish
What Makes The Coating So Crispy
The cornstarch dries the surface of the fish, and the egg whites puff into a crackly little shell the second they hit the hot oil.
That combo fries up lighter than a thick flour batter, so it stays crunchy even after the sauce goes on.
How To Make Crispy Fish With Scallions and Peppers
1. Coat the tilapia in cornstarch
Cut the tilapia into 2-inch pieces and drop them in a bowl.
Sprinkle the cornstarch and salt over the top, then toss so every piece gets a dry coat.
2. Fold in the egg whites
Pour the egg whites over the cornstarched fish.
Fold it all together gently until each piece is wrapped in a thick, puffy white coating.
3. Heat the canola oil
Pour the canola oil into a large nonstick pan.
Heat it over medium high until it shimmers, so the coating crisps instead of soaking up oil.
4. Fry the fish until golden
Lay the coated fish in the pan in a single layer, giving each piece some room.
Fry for 2 to 3 minutes per side until golden and crisp, then move the pieces to a plate to wait.
5. Start the sauce
Pour the chicken stock into a bowl.
Add the soy sauce, which is where the sauce starts smelling like dinner.
6. Finish the sauce
Add the sherry vinegar for a little tang.
Whisk in the 1 tablespoon cornstarch until the sauce looks smooth with no lumps.
7. Saute the garlic
Add the tablespoon of canola oil to the pan and toss in the chopped garlic.
Cook it for about 30 seconds, just until it smells good and turns golden at the edges.
8. Stir fry the scallions and red pepper
Add the scallions and red bell pepper strips to the garlic.
Stir fry for a couple minutes until the peppers soften a little but still keep some snap.
9. Pour in the sauce
Give the sauce a quick whisk and pour it into the pan.
Let it bubble for a minute until it thickens up and turns glossy around the vegetables.
10. Add the fish and toss
Slide the crispy fish back into the pan.
Toss it gently just until every piece is coated, then get it off the heat fast so the coating stays crunchy.
11. Serve it over rice
Pile the warm rice onto plates and spoon the crispy fish, scallions, and peppers on top.
Drizzle any sauce left in the pan over everything, because that is the part you will chase around the plate.
Little Tricks For Max Crisp
Pat the tilapia dry before the cornstarch goes on so the coating actually grips instead of sliding off.
Fry in batches and don’t crowd the pan, because too many pieces at once just steam each other soft.
Have the sauce mixed and the veg cut before you start frying, this part moves quick once the pan is hot.
Why This Method Works
Frying the fish first and adding it back at the very end is the whole secret to it staying crunchy instead of soggy.
The cornstarch in the sauce thickens things just enough to cling to each piece without drowning the coating.
Spoon It Over Something
Steamed white or jasmine rice is the move here, it soaks up all that extra sauce.
A quick side of steamed broccoli or bok choy rounds it into a full plate without much more effort.
Crispy Fish, Answered
What fish works best here?
Tilapia is what I reach for since it is mild and cooks fast, but cod, haddock, or any firm white fish hold up too, just cut them into even pieces so they fry at the same rate.
Why egg whites and cornstarch instead of a flour batter?
Egg whites and cornstarch fry into a light, shattery crust that stays crisp way longer than a heavy flour batter, even once the sauce hits it.
Are the red peppers spicy?
I use red bell pepper strips so it stays sweet and not hot, but you can swap in a sliced red chili if you want a little kick.
How do I keep the fish crispy after saucing?
Toss it in right at the end, just long enough to coat, then serve it over rice straight away before it has time to go soft.
Can I make it less salty?
Reach for low sodium soy sauce and add a touch more chicken stock to balance it out.
Can I air fry the fish instead?
Pan frying gives the crispiest result, but an air fryer at high heat works if you mist the coated pieces with a little oil first.
If You Have Leftovers
Keep leftovers in a covered container in the fridge for up to 2 days.
The coating softens overnight, so reheat the fish in a hot skillet or air fryer to wake the crunch back up.
The sauce thickens as it sits cold, so loosen it with a splash of stock or water when you warm it.
Crispy Fish With Scallions and Peppers
This crispy fish with scallions and peppers has cornstarch and egg white crusted tilapia, fried golden and tossed in a glossy soy sherry sauce with red pepper, served over rice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: dairy free, Pescatarian
Ingredients
- 1 1/4 lb tilapia fillets, cut into 2inch pieces
- 1/2 cup cornstarch, plus 1 tablespoon for the sauce
- 2 egg whites
- 1/4 teaspoon salt
- 1/4 cup canola oil, for frying, plus 1 tablespoon for the stir fry
- 1/2 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped garlic
- 1 bunch scallions, cut into 2inch pieces
- 1 red bell pepper, cut into thin strips
- 3 cups cooked white rice, for serving
Instructions
1. Cut tilapia into 2inch pieces and place in a bowl.
2. Sprinkle with 1/2 cup cornstarch and salt, tossing to coat.
3. Add egg whites and fold until the fish is coated in a thick white batter.
4. Heat 1/4 cup canola oil in a large nonstick pan over medium high heat.
5. Add the coated fish in a single layer and fry 2 to 3 minutes per side, until golden and crisp, then transfer to a plate.
6. In a bowl, whisk chicken stock, soy sauce, sherry vinegar, and 1 tablespoon cornstarch until smooth.
7. Heat 1 tablespoon canola oil in the pan and add garlic, cooking about 30 seconds until fragrant.
8. Add scallions and red bell pepper and stir fry 2 minutes.
9. Pour in the sauce and cook until it thickens and turns glossy.
10. Return the fish to the pan and toss gently to coat.
11. Serve over cooked rice.
Notes
- Pat the fish dry before coating so the cornstarch grips.
- Fry in batches so the pieces stay crisp instead of steaming.
- Add the fish back at the very end to keep the coating crunchy.
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