Double-Crisp Szechuan Pepper Fish (Cornstarch + Egg Crust)

Ingredients

• 450 g white fish fillets (cod, tilapia, or similar), cut into 1-inch pieces
• 1 tsp salt
• 0.5 tsp ground black pepper
• 90 g cornstarch
• 2 large eggs
• 3 tbsp neutral oil (for frying, e.g., canola/avocado)
• 1 tsp Sichuan peppercorns, toasted and ground
• 1 tbsp chili flakes (or finely chopped dried chili)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp distilled white vinegar
• 3 tbsp soy sauce (low-sodium if available)
• 2 tbsp water

Instructions

1. 1

   Prep (about 30 minutes): Pat fish dry, then season with salt and black pepper. Toast Sichuan peppercorns in a dry pan for 1–2 minutes until fragrant, then grind. Mince garlic and ginger.

2. 2

   Make the double-crisp dredge: Put cornstarch in a bowl. Beat eggs in a second bowl. Dredge fish pieces in cornstarch, shaking off excess, then dip into beaten egg, letting excess drip back into the bowl.

3. 3

   Cook (about 20 minutes): Heat oil in a large skillet over medium-high heat. Fry fish in batches (don’t crowd) until deep golden and crisp, about 3–4 minutes per side. Transfer to a rack or paper towel.

4. 4

   Make and coat with sauce (within the cook time): In the same skillet, reduce heat to medium. Add chili flakes, garlic, and ginger; stir 30–60 seconds until fragrant. Add soy sauce, vinegar, and water; simmer 1–2 minutes to meld flavors. Return fish to the skillet and toss gently to coat for 30–60 seconds, then serve immediately.