30-Min Crispy Blooming Fish Recipe
Crispy blooming fish is a stunning, crispy dish with a light coating and a glossy sweet and sour sauce.
Ingredients
For the fish
- 2 pounds red snapper fillets, skin on (about 3 pieces)
- 2 large eggs
- Pinch of salt
- Pinch of white pepper
- 1 cup cornstarch
- 3 cups cooking oil, high-smoking-point, for frying
For the sweet and sour sauce
- 1 cup water
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 2 tablespoons peas, optional
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
Instructions
- To prepare the fish, place the fish skin-side down on a cutting board, then make parallel cuts lengthwise, slicing down toward the skin without cutting through, about ½ inch apart; turn and slice crosswise at an angle to create a crosshatch (blooming) pattern, then in a bowl whisk the eggs with salt and white pepper and coat the fish evenly, and dredge the fish in cornstarch until fully coated.
- To fry the fish, in a deep pot heat the cooking oil over high heat to 350°F (177°C), then add the fish skin-side up and fry for about 3 minutes until lightly golden, remove and let it rest briefly, then increase the oil to 375°F (191°C) and return the fish to fry for about 2 minutes until crispy, and remove and drain.
- To make the sauce, in a saucepan combine the water, ketchup, rice vinegar, sugar, and peas and bring to a simmer, then in a small bowl mix the cornstarch with water to form a slurry and stir it into the sauce and cook until thickened.
- To serve, place the crispy fish on a serving plate, then pour the sweet and sour sauce over the top or serve it on the side and serve immediately.
Video
Notes
• Keep the skin on: It helps hold the fish together and creates the blooming shape.
• Cut evenly: Consistent cuts allow the fish to open up properly when frying.
• Don’t cut through the skin: This keeps the structure intact during frying.
• Coat thoroughly: The cornstarch creates a light, crispy shell.
• Use the double-fry method: The first fry cooks the fish, the second makes it extra crispy.
• Keep the oil hot: Proper temperature prevents the fish from becoming greasy.
• Stir the slurry before adding: Cornstarch settles quickly, so mix again before pouring.
• Peas are optional: Chinese restaurant versions often include them for color and a touch of sweetness.
• Serve immediately: The fish is crispiest right after frying.
• Protein swap: Use cod, tilapia, sea bass, or salmon—choose a firm fish with skin.