30-Min Crispy Blooming Fish Recipe

 

Crispy Blooming Fish is a showstopping dish where fish fillets are cut into a blooming flower shape and deep-fried to golden perfection. It’s super crispy, flavorful, and fun to make! We’re also going to pair it with a delicious sweet and sour sauce that adds just the right tangy kick. This easy step-by-step recipe will help you recreate this stunning dish at home—and it’s guaranteed to wow your family and friends.

Crispy Blooming Fish Recipe

Serves: 4 to 6
Prep time: 15 minutes
Cook time: 15 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 high-smoking-point 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

1. Prepare the fish fillets:

• Place the fillet skin-side down. Slice lengthwise to the skin without cutting through, about 1/2 inch apart.
• Next, slice crosswise at an angle, also down to the skin, about 1/2 inch apart. Repeat with the remaining fillets to create a blooming pattern.
• In a mixing bowl, whisk together eggs, salt, and white pepper. Coat the fillets in the egg mixture.
• In another bowl, add the cornstarch and dredge the fillets until well coated. Set aside.

2. Fry the fish fillets:

• In a deep pot over high heat, add the oil and heat to 350°F (177°C).
• Carefully place the fillets into the oil one at a time, skin-side up. Fry for about 3 minutes, until golden brown. Remove and set aside.
• Increase the oil temperature to 375°F (191°C). Return the fillets to the oil and fry again for about 2 minutes until extra crispy.
• Drain on a paper towel-lined plate and transfer to a serving plate.

3. Make the sweet and sour sauce:

• In a saucepan over medium heat, combine water, ketchup, rice vinegar, sugar, and steamed peas. Bring to a simmer.
• Mix the cornstarch with 3 tablespoons of water to make a slurry. Stir the slurry into the sauce and cook until thickened.

4. Serve:

• Pour the sweet and sour sauce over the crispy blooming fish. Serve immediately and enjoy!

Tips & notes

• Double-frying technique: The second fry helps create a crispier texture and draws out excess oil, making the fish less greasy.
• Reusing frying oil: Let the oil cool completely. If it’s still clear and not dark, strain it through a coffee filter or cheesecloth and store it in a sealed glass jar in a cool, dry place.
• Disposing of oil: If the oil is not reusable, let it cool completely. Pour it into a non-breakable, sealable container and discard it in the trash. Never pour oil down the drain.