Crispy Blooming Fish
Crispy Blooming Fish
Ingredients
For the Crispy Fish
- 3 red snapper fillets, skin-on
- 2 large eggs
- 1/10 teaspoon salt
- 1/10 teaspoon white pepper
- 1 cup cornstarch, for coating fish, as needed
- 4 cups oil, for frying
For the Sweet and Sour Sauce
- 1 cup water
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 2 tablespoons steamed peas
- 1 tablespoon cornstarch
- 3 tablespoons water, for cornstarch slurry
Instructions
- 1
Prepare the fish fillets: Take 3 red snapper fillets (skin-on). Carefully slice each fish fillet lengthwise, ensuring the knife reaches the skin but does not cut through it. Then, slice each fillet crosswise, again reaching the skin but not cutting through, to create a checkerboard or 'blooming' pattern.
⏱️ 10 min
- 2
Make the egg mixture: In a medium bowl, crack 2 large eggs. Add 1/10 teaspoon salt and 1/10 teaspoon white pepper. Whisk the mixture well until combined.
⏱️ 2 min
- 3
Coat the fish: Submerge the sliced fish fillets into the prepared egg mixture, ensuring they are thoroughly coated on all sides.
⏱️ 3 min
- 4
Dredge the fish: Place a generous amount of cornstarch in a shallow dish. Take each egg-coated fish fillet and dredge it completely in the cornstarch, ensuring every part of the fish is covered.
⏱️ 5 min
- 5
First Fry: Pour 4 cups of oil into a large, deep pan or Dutch oven. Heat the oil to 350°F (177°C). Carefully place one fish fillet into the hot oil, skin side up. Fry for about 3 minutes, or until it turns golden brown and begins to crisp. Remove the fish from the oil and set it aside on a wire rack.
⏱️ 3 min•🌡️ 350
- 6
Second Fry: Increase the oil temperature to 375°F (191°C). Return the partially fried fish fillets to the hotter oil and fry for an additional 2 minutes until they are extra crispy and deeply golden. Remove from the oil and drain on paper towels to absorb excess oil. The fish should be very crispy on the outside and tender on the inside.
⏱️ 2 min•🌡️ 375
- 7
Prepare the sweet and sour sauce: In a small pot, combine 1 cup water, 3 tablespoons ketchup, 1 tablespoon rice vinegar, 3 tablespoons sugar, and 2 tablespoons steamed peas. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 8
Thicken the sauce: In a separate small bowl, whisk together 1 tablespoon cornstarch with 3 tablespoons water to create a smooth slurry. Gradually pour the cornstarch slurry into the simmering sauce while continuously stirring. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min
- 9
Serve: Carefully arrange the crispy blooming fish on a serving plate. Generously pour the warm sweet and sour sauce over the fish and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Blooming Fish
For the Crispy Fish
- 3 red snapper fillets, skin-on
- 2 large eggs
- 1/10 teaspoon salt
- 1/10 teaspoon white pepper
- 1 cup cornstarch, for coating fish, as needed
- 4 cups oil, for frying
For the Sweet and Sour Sauce
- 1 cup water
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 2 tablespoons steamed peas
- 1 tablespoon cornstarch
- 3 tablespoons water, for cornstarch slurry
Instructions
- 1
Prepare the fish fillets: Take 3 red snapper fillets (skin-on). Carefully slice each fish fillet lengthwise, ensuring the knife reaches the skin but does not cut through it. Then, slice each fillet crosswise, again reaching the skin but not cutting through, to create a checkerboard or 'blooming' pattern.
⏱️ 10 min - 2
Make the egg mixture: In a medium bowl, crack 2 large eggs. Add 1/10 teaspoon salt and 1/10 teaspoon white pepper. Whisk the mixture well until combined.
⏱️ 2 min - 3
Coat the fish: Submerge the sliced fish fillets into the prepared egg mixture, ensuring they are thoroughly coated on all sides.
⏱️ 3 min - 4
Dredge the fish: Place a generous amount of cornstarch in a shallow dish. Take each egg-coated fish fillet and dredge it completely in the cornstarch, ensuring every part of the fish is covered.
⏱️ 5 min - 5
First Fry: Pour 4 cups of oil into a large, deep pan or Dutch oven. Heat the oil to 350°F (177°C). Carefully place one fish fillet into the hot oil, skin side up. Fry for about 3 minutes, or until it turns golden brown and begins to crisp. Remove the fish from the oil and set it aside on a wire rack.
⏱️ 3 min•🌡️ 350 - 6
Second Fry: Increase the oil temperature to 375°F (191°C). Return the partially fried fish fillets to the hotter oil and fry for an additional 2 minutes until they are extra crispy and deeply golden. Remove from the oil and drain on paper towels to absorb excess oil. The fish should be very crispy on the outside and tender on the inside.
⏱️ 2 min•🌡️ 375 - 7
Prepare the sweet and sour sauce: In a small pot, combine 1 cup water, 3 tablespoons ketchup, 1 tablespoon rice vinegar, 3 tablespoons sugar, and 2 tablespoons steamed peas. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 8
Thicken the sauce: In a separate small bowl, whisk together 1 tablespoon cornstarch with 3 tablespoons water to create a smooth slurry. Gradually pour the cornstarch slurry into the simmering sauce while continuously stirring. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min - 9
Serve: Carefully arrange the crispy blooming fish on a serving plate. Generously pour the warm sweet and sour sauce over the fish and serve immediately.
⏱️ 3 min