Golden Crispy Cumin Fish Fillets

If you’re searching for a go-to fish recipe that is incredibly easy, packed with flavor, and on the table in under an hour, you have come to the right place. This dish transforms simple white fish fillets into something truly special with just a few pantry staples. The magic lies in a simple marinade that banishes any hint of fishiness, followed by a light cornstarch coating that pan-fries to a perfect, golden-brown crust. The result is a wonderfully savory and aromatic main course with a texture that is irresistibly crispy on the outside while the fish inside remains tender, flaky, and moist. It’s a definite crowd-pleaser, perfect for a quick weeknight dinner and gentle enough on the palate for even the pickiest eaters in the family.

Before you get started, let’s gather our ingredients. The beauty of this recipe is its flexibility, so don’t worry if you can’t find one or two specific items. For the fish, I recommend a firm, white-fleshed variety with few bones, such as cod, haddock, tilapia, or pollock. The original recipe calls for Xiang Zao Lu (香糟卤), a fragrant fermented rice wine brine. It has a unique, savory aroma, but can be tricky to find. A fantastic and widely available substitute is Shaoxing cooking wine, or even a dry sherry in a pinch. They both work wonders in the marinade.

• For the Fish:

  • 2 large firm white fish fillets (about 1 lb or 450g total), such as cod or tilapia
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 2-3 tablespoons Shaoxing wine (or dry sherry)
  • A generous coating of cornstarch (about 1/3 cup or 40g)

• For the Aromatics & Garnish:

  • 1-inch piece of ginger
  • 4 scallions
  • 20 Sichuan peppercorns (optional, for a unique tingly sensation)
  • Cumin powder, for sprinkling
  • Vegetable oil or canola oil, for frying

Now, let’s get cooking! The process is straightforward, with the most important step being the marinating time, so be sure to plan for that.

1. First, prepare your ingredients. Pat the fish fillets dry and slice the ginger. Separate the white and light green parts of the scallions from the dark green tops. Roughly chop the white/light green parts for the marinade, and thinly slice the green tops for the final garnish.

2. Cut the fish fillets into bite-sized chunks, about 2 inches wide. Place them in a bowl and add the salt, white pepper, sugar, chopped ginger, the white/light green parts of the scallions, Sichuan peppercorns (if using), and the Shaoxing wine. Gently toss everything together until the fish is evenly coated. Let it marinate for at least 30 minutes to absorb all those wonderful flavors.

3. Once marinated, remove the fish pieces from the bowl, scraping off any large bits of ginger or scallion. Use a paper towel to pat each piece of fish completely dry. This step is crucial for getting a super crispy crust! Place the cornstarch in a shallow dish and lightly dredge each piece of fish, shaking off any excess.

4. Add enough vegetable oil to a large non-stick skillet to generously cover the bottom (about 3-4 tablespoons). Heat the pan over medium-high heat. When the oil is shimmering, carefully place the fish pieces in the pan in a single layer. Be sure not to overcrowd the skillet; cook in batches if necessary.

5. Pan-fry the fish on the first side without moving them for about 4-5 minutes, or until a deep golden-brown crust has formed. The exact time will depend on the thickness of your fish.

6. Flip the pieces over and cook for another 3-4 minutes, until the second side is equally golden and crispy, and the fish is cooked through.

7. Transfer the cooked fish to a serving plate. Garnish generously with the sliced green scallion tops and a good sprinkle of cumin powder. Serve immediately while it’s hot and crispy!

The moment you take your first bite, you’ll be amazed by the incredible contrast of textures. The exterior is wonderfully crisp and savory, giving way to an interior that is perfectly flaky and tender. The aromatic blend of ginger, scallion, and that final dusting of earthy cumin creates a flavor profile that is comforting yet exciting. It’s a simple, honest dish that truly delivers on flavor and satisfaction. I love serving it with a side of steamed rice and some stir-fried greens for a complete and wholesome meal. I hope you give this recipe a try—it’s a fantastic way to enjoy fish, and I’m sure it will become a new favorite in your home. Let me know how it turns out in the comments