Salt and Pepper Fish
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Salt and pepper fish is an easy dish to make at home that’s even tastier than take-out. Big chunks of white fish are fried to crispy perfection and served with aromatic green onions, garlic, and ginger. Dish it up with a side of rice for a simple yet flavorful meal that’s ready in just 30 minutes!
This is my take on Chinese salt-and-pepper fish, a classic Cantonese dish that is often overlooked because it isn’t served with a sauce. I’ll admit, I love a good sauce too, but the beauty of this recipe is in its simplicity. Each ingredient has a clear role, and you can really taste every layer.
The most important thing to keep in mind is making sure the oil is hot before adding the fish. If the oil isn’t hot enough, the fish will soak it up and turn greasy. Once you’ve got that right, the recipe is straightforward and relies on pantry staples, making it approachable even if it’s your first time making it.
Because the ingredient list is short, quality really matters here. I especially recommend using a good black pepper and grinding it fresh—it makes a noticeable difference. Thicker cuts of white fish, such as center-cut cod or halibut, fry up beautifully, and the combination of green onions, garlic, and ginger adds depth of aroma and flavor. A pinch of sugar and a splash of rice vinegar round everything out with just the right balance.
Recipe FAQs
How long do leftovers keep?
Because the fish is fried, this dish is best eaten right away. Leftovers will keep in the fridge for up to 3 days, but the texture won’t be crisp when reheated.
Can I use flour instead of cornstarch?
I like using cornstarch for frying because it typically yields a crisper finish. If flour is all you have, you can definitely use it, but it won’t be as golden and crispy.
Ideas for serving salt and pepper fish
Salt and pepper fish with sautéed green onions, garlic, and ginger is so flavorful that all it needs are simple sides such as my ginger rice, which is shown in some of the pictures. It also pairs perfectly with any vegetable sides like quick garlic roasted carrots, sesame garlic miso mushrooms, or sautéed green beans with garlic.
Salt and Pepper Fish Recipe
Ingredients
Salt and Pepper Fish
- 1 ½ lb center-cut cod (see notes)
- 1 cup high-heat cooking oil (see notes)
- 8 green onions (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon finely minced ginger
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
Fish Batter
- ⅓ cup cornstarch
- 2 tablespoons rice vinegar
- 2 teaspoons black pepper
- 1 teaspoon sea salt
- 1 large egg
Instructions
- Cut the cod into bite-sized pieces and dry them well with paper towels.1 ½ lb center-cut cod
- Mix the batter ingredients in a large bowl then add the fish and mix well.2 tablespoons rice vinegar, 2 teaspoons black pepper, 1 teaspoon sea salt, 1 large egg, ⅓ cup cornstarch
- Heat the oil in a large frying pan with high sides. When the oil is hot, shallow-fry the fish in batches until it is golden brown and cooked through, about 4 minutes per batch. Remove the cooked fish from the pan and set it aside on a plate lined with paper towels.1 cup high-heat cooking oil
- Drain all but 2 tablespoons of oil from the pan. Add the green onions, garlic, ginger, and sugar and saute for about 1 minute.8 green onions, 4 cloves garlic, 1 tablespoon finely minced ginger, 1 teaspoon sugar
- Return the fish to the pan, sprinkle the rice vinegar over the top, and toss gently.1 tablespoon rice vinegar
Video
Notes
Nutrition
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The flavor is pretty good. I added 1/3 cup of choopped jalapeños. The only thing I would change is to make the fish crispy! So the batter might need some adjusting to get the crunchy texture with the salt and pepper flavor!
Oh my goodness. This was amazing! I didn’t have rice wine vinegar so I just used distilled for all. Also added jalapeños and msg to the sauce. Holy effing sheets! Thank you for this recipe.
Will this work with frozen cod or will it be too watery to fry?
You’ll want to make sure to thaw it first then fry it well with paper towels. If you do that it will work well!
I’ve cooked fish my whole life. Always in flour, egg and cracker crumbs. It’s always good but a change was needed. Saw this recipe and thought well, let’s give it a try. What a refreshing change. It was absolutely delicious. This will be a main stay in our household.