Crispy Blooming Fish with Sweet & Sour Sauce

Have you tried my Crispy Blooming Fish? I sliced the fish fillets into a flower-like blooming shape. It is super crispy, tasty, fun, and fabulous! I’d like to share with you an easy step-by-step recipe to create crispy blooming fish. It will be sure to wow all your friends and family!

Crispy Blooming Fish Recipe

Serving: 4 to 6
Prep time: 15 minutes
Cook time: 20 minutes

For the fish:
3 pieces (2 pounds) Red Snapper fillets, skin on, or other types of fish fillets
2 large eggs
1/10 teaspoon salt
1/10 teaspoon white pepper
1 cup (122 g) cornstarch
3 cups (946 ml) avocado oil, or other cooking oil

For the sweet and sour sauce:
1 cup (237 ml) water
3 tablespoons ketchup
1 tablespoon rice vinegar
3 tablespoons sugar
2 tablespoons steamed peas
1 tablespoon cornstarch
3 tablespoons water

Crispy Blooming Fish Instructions

To prepare the fish fillets:

• Slice the fish fillet lengthwise, and reach the skin, but without cutting through the skin. Each cut is about ½ inch apart. Then, slice the fish fillet crosswise at an angle. Again, reach the skin, but without cutting through the skin, and space about ½ inch apart. Do the same with the other fillets.
• In a mixing bowl, add the egg, salt, and white pepper. Whisk. Coat the fillets with the egg mixture. In another mixing bowl, add the cornstarch, and dust the fillets with it. Set aside.

To fry the fish fillets:

• In a pot over high heat, add the avocado oil, or other high-smoking point oil. Heat it up to 350 degrees F (177 degrees C). Carefully put in the fish fillet, skin side up, one at a time. Fry until golden brown for about 3 minutes. Remove and set aside. Do the same with the rest.
• Increase the oil temperature to 375 degrees F (191 degrees C). Return the fish fillets and fry until crispy for about 2 minutes. (Double frying makes the fish crispier and less oily. When the exterior temperature is hotter than the interior temperature. It forces the oil from the inside to come out. So it’s crispy and not greasy.)
• Remove and drain on a paper towel-lined plate. Transfer the fish fillets to a serving plate.

To make the sweet and sour sauce:

• In a pot over medium heat, add the water, ketchup, rice vinegar, sugar, and steamed peas. Whisk and bring it to a simmer, and the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water.) Stir until the sauce is thickened.

To serve:

• Pour the sauce over the fish fillets and enjoy!

Notes on the frying oil:

• After frying, the oil can be reused if it is not cloudy and dark. First, let the oil cool to room temperature. Then, pour it into a glass jar through a coffee filter or a piece of cheesecloth. Store it in a cool and dry place.
• Throw the oil away properly if it is not reusable. First, let the oil cool to room temperature. Then, pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.