Japanese-Style Crispy Szechuan Fish with Yuzu-Citrus Soy

Ingredients

• 450 g White fish fillets (cod, pollock, or tilapia), skinless
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 1 large Egg
• 60 g All-purpose flour
• 90 g Panko breadcrumbs
• 2 tbsp Neutral oil (avocado/canola)
• 1 tsp Szechuan peppercorns
• 0.5 tsp Dried red chili flakes
• 3 tbsp Soy sauce (low-sodium if possible)
• 2 tbsp Yuzu juice or yuzu-style citrus juice
• 1 tbsp Rice vinegar
• 1 tbsp Grated fresh ginger
• 1 clove Garlic, finely grated
• 2 tbsp Green onion, thinly sliced(optional)
• 0.5 tsp Lime zest (optional)(optional)

Instructions

1. 1

   Prep (30 minutes total): Pat fish dry and cut into 3 portions. Season with salt and black pepper. Set up a breading station: flour in one bowl, beaten egg in a second bowl, and panko in a third.

2. 2

   Bread the fish: Dredge each piece in flour, dip into egg, then press firmly into panko so it adheres well. Place breaded fish on a plate and let sit 5 minutes to set the coating.

3. 3

   Cook (20 minutes total): Heat oil in a large skillet over medium-high heat. Pan-fry fish until deep golden and crisp, about 4–5 minutes per side (work in batches if needed). Transfer to a rack or paper towel-lined plate.

4. 4

   Make the yuzu-citrus soy: In a small bowl, whisk soy sauce, yuzu juice, rice vinegar, grated ginger, and garlic. Taste and adjust with a splash more vinegar or yuzu if you want it brighter.

5. 5

   Make the Szechuan chili drizzle: Lightly crush Szechuan peppercorns (use a mortar and pestle). In a small saucepan or microwave-safe bowl, warm 1–2 tsp of oil with chili flakes and crushed peppercorns for 20–30 seconds until fragrant (do not burn).

6. 6

   Serve: Spoon yuzu-citrus soy onto plates (or serve alongside). Drizzle the Szechuan chili oil over the crispy fish and finish with green onion (and optional lime zest).