Chef John’s Crispy Fried Fish 2 Ways

Name: Chef John’s Crispy Fried Fish 2 Ways
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb. boneless sole fish fillets; 【Marinade】; 1 pinch salt (to taste); 1 pinch black pepper (to taste); 0.25 cup white wine; 【Coating】; 2 cup corn starch; 2 large eggs, beaten; 2 cup bread crumbs; 5 slice bread, diced; 【Tartar sauce】; 0.5 oz. onion, minced; 0.5 oz. pickles, minced; 1 tbsp. parsley, minced; 1 tbsp. white vinegar; 1 pinch ground rosemary; 1 tsp. sugar; 1 pinch salt; 1 pinch black pepper; 1 tsp. freshly squeezed lemon juice, to taste; 1 large hard-boiled egg; 1 cup mayonnaise; 【Sweet & Sour sauce】; 2 tbsp. chili garlic sauce; 0.5 cup ketchup; 1 tbsp. hoisin sauce; 0.5 oz. sugar; 1 pinch black pepper; 1 pinch salt; 1 tsp. minced cilantro, to taste

Learn Chef John’s tips on making Crispy Fried Fish 2 ways with a beautiful golden crust and juicy flesh inside.

Chef John Zhang

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Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. boneless sole fish fillets
【Marinade】
1 pinch salt (to taste)
1 pinch black pepper (to taste)
0.25 cup white wine
【Coating】
2 cup corn starch
2 large eggs, beaten
2 cup bread crumbs
5 slice bread, diced
【Tartar sauce】
0.5 oz. onion, minced
0.5 oz. pickles, minced
1 tbsp. parsley, minced
1 tbsp. white vinegar
1 pinch ground rosemary
1 tsp. sugar
1 pinch salt
1 pinch black pepper
1 tsp. freshly squeezed lemon juice, to taste
1 large hard-boiled egg
1 cup mayonnaise
【Sweet & Sour sauce】
2 tbsp. chili garlic sauce
0.5 cup ketchup
1 tbsp. hoisin sauce
0.5 oz. sugar
1 pinch black pepper
1 pinch salt
1 tsp. minced cilantro, to taste
0.25 cup white vinegar

Directions:

Step 1

Cut out the brown surface of the bread slices first, then cut the bread into dices. Set aside.

Step 2

Split each fish fillet from the middle lengthwise. Then slant the knife at 45 degrees, slice the fish into chunky pieces.

Step 3

In a bowl, combine fish with a pinch of salt, a pinch of black pepper, ¼cup/60ml white wine. Mix well.

Step 4

Coat the marinated fish pieces with starch first, then coat with egg liquid.

Step 4-1

Way 1: coat half of the fish pieces with diced fresh bread, pad the bread dices to make them stick to the fish.

Step 5-1

Way 1: Heat oil in a large, straight-sided skillet over medium heat to 220°F-250°F/100°C -120° C. Working in batches, fry about 6 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Remove from oil and drain. Repeat with remaining fish.

Step 4-2

Way 2: coat the other half of the fish pieces with bread crumbs.

Step 5-2

Way 2: Heat oil in a large, straight-sided skillet over medium heat to 220°F-250°F/100°C -120° C. Working in batches, fry about 6 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Remove from oil and drain. Repeat with remaining fish.

Step 6-1