Air-Fryer Szechuan Crispy Fish with Green Onion Oil

Ingredients

• 1.0 lb white fish fillets (cod, tilapia, or similar)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 egg
• 3 tbsp cornstarch
• 2 tbsp neutral oil (avocado/canola)
• 6 green onions
• 1 tbsp fresh ginger, grated
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 tbsp chili flakes
• 3 tbsp soy sauce (low-sodium if desired)
• 1 tbsp Chinkiang or black vinegar (or rice vinegar)
• 1 tsp brown sugar (or monk fruit sweetener, to taste)
• 2 tbsp water
• 1 tsp cornstarch (for glaze slurry)

Instructions

1. 1

   Prep (20 minutes): Pat fish dry. Cut into 3 portions. Season both sides with salt, black pepper, and garlic powder.

2. 2

   Prep: In a shallow bowl, whisk the egg. In another bowl, add cornstarch. Dip each fish piece in egg, then coat evenly with cornstarch; shake off excess.

3. 3

   Cook (22 minutes): Preheat air fryer to 400°F (200°C). Lightly oil the basket. Place fish in a single layer (work in batches if needed). Air-fry 10 minutes, flip carefully, then air-fry 8–12 minutes more until deeply crisp and cooked through.

4. 4

   While fish cooks: Make green onion oil. Finely slice green onions. Heat 1 tbsp neutral oil in a small pan until shimmering, then add green onions and cook 30–60 seconds until fragrant. Remove from heat.

5. 5

   While fish cooks: Make Szechuan glaze. In a bowl, mix soy sauce, vinegar, brown sugar, water, ground Szechuan peppercorns, and chili flakes. Stir in 1 tsp cornstarch until smooth. Pour into a small pan and simmer 1–2 minutes until glossy and slightly thickened.

6. 6

   Finish: Toss or spoon glaze over the hot crispy fish (or glaze lightly for extra crunch). Drizzle with green onion oil and serve immediately.