🍽️ How to Make Jiaoyan Yupian (Salt and Pepper Fish Fillets)

🧆 Ingredients

• 400g white fish fillets (sliced)
• 1 egg
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 red chili (sliced)
• 2 green onions (chopped)
• 2 cloves garlic (minced)
• Vegetable oil

🍳 Steps

1. Prepare the Fish: Rinse the white fish fillets under cold water to remove any residual scales or bones. Pat the fillets completely dry with paper towels—this is crucial for crispiness. Slice the fillets into uniform pieces, about 1cm thick, for even cooking. Season both sides with salt and ground white pepper, gently rubbing the seasoning into the flesh. Let the fish rest for 10 minutes to absorb the flavors.

2. Prepare the Coating: Crack the egg into a bowl and beat it until smooth. Place the cornstarch in a separate shallow dish. Dip each fish slice into the beaten egg, ensuring it is fully coated, then dredge it in cornstarch. Shake off any excess starch for a light, even coating.

3. Fry the Fish: Pour enough vegetable oil into a wok or deep skillet to submerge the fillets (about 2 inches deep). Heat the oil to 180°C (350°F)—test by dropping in a small piece of bread; it should sizzle and brown in about 15 seconds. Carefully add the coated fish slices in batches, avoiding overcrowding. Fry for 2–3 minutes per batch, turning once, until the fillets are golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow the oil to return to temperature between batches for best results.

4. Stir-Fry Aromatics: Pour off most of the frying oil, leaving about 1 tablespoon in the wok. Heat over medium-high. Add the minced garlic, sliced red chili, and chopped green onions. Stir-fry for 30–45 seconds until fragrant, being careful not to burn the garlic.

5. Combine and Season: Return the fried fish fillets to the wok. Gently toss with the aromatics to coat evenly. Taste and adjust seasoning with extra salt or pepper if needed. For extra flavor, sprinkle a pinch of Sichuan peppercorn powder if available.

6. Serve: Transfer the finished fish fillets to a serving plate. Garnish with additional chopped scallions and fresh chili slices if desired. Serve immediately while hot and crispy.

Key Points:

• Always use fresh, boneless white fish for the best texture and flavor.
• Drying the fillets thoroughly prevents oil splatter and ensures a crisp crust.
• Maintain oil temperature for even frying; too low and the coating will absorb oil, too high and it may burn.
• The fish is done when the coating is golden and the flesh flakes easily with a fork.
• Serve promptly to enjoy the full crunch and aroma.

💡 Tips

• Use fresh fish for best texture.
• Fry fillets in batches for even crispiness.
• Adjust chili for desired spice level.
• Serve immediately for maximum crunch.