Looking for a new way to enjoy your fresh catch? This crispy popcorn fish recipe puts a delicious spin on Taiwanese popcorn chicken, featuring a crunchy tapioca coating and the fragrant kick of Chinese five-spice. Perfect for any white-fleshed fish like walleye or cod, this dish will be a hit at the dinner table or your next gathering.
Why Tapioca Starch?
The secret to this recipe’s irresistible crunch lies in tapioca starch. Found in the Asian or specialty flour section of your local grocery store, it creates a crispier coating than all-purpose flour. If unavailable, cornstarch makes a great substitute.
Ingredients You’ll Need
- ½ lb. white-fleshed fish (e.g., walleye, cod, or similar)
- 1 tsp. soy sauce
- ¼ tsp. kosher salt
- ½ tsp. Chinese five-spice powder
- ½ tsp. sugar
- ¼ tsp. white pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. ground ginger
- 1 egg white
- 1 tbsp. cornstarch
- ½ cup tapioca flour or starch (or cornstarch)
- 1 tbsp. water
- Oil for deep frying
- Sweet chili sauce (for dipping)
- Lemon wedges (for garnish)
Optional: Try It With Other White-Fleshed Fish
This recipe is versatile—swap walleye or cod for other flaky white fish, such as haddock or tilapia, to suit your preferences or availability.
Step-by-Step Preparation
- Prep the Fish
Rinse the fish and pat dry with paper towels. Cut into bite-sized pieces. - Marinate
In a bowl, mix soy sauce, salt, Chinese five-spice, sugar, white pepper, garlic powder, onion powder, ground ginger, egg white, and cornstarch. Add the fish pieces, stirring to coat evenly. Cover and refrigerate for 30 minutes. - Prepare the Starch Coating
Pour tapioca starch into a shallow bowl and add 1 tablespoon of water. Stir until small lumps form. This texture helps the coating adhere to the fish. - Coat the Fish
Remove the fish from the marinade, ensuring it’s wet enough for the starch to stick. If needed, add a splash of water to the fish before coating. Press each piece firmly into the tapioca starch mixture, ensuring a thorough coating. - First Fry
Heat oil to 350°F in a deep pan or fryer. Fry the fish in small batches to prevent sticking and overcrowding. Cook until the coating is set and hardened, then remove and drain on a paper towel-lined plate. - Second Fry
Allow the oil to return to temperature, then fry the fish a second time until crispy and golden. Note that tapioca starch doesn’t brown as much as traditional flour, so focus on texture rather than color. - Serve and Enjoy
Plate your crispy popcorn fish immediately. Serve with sweet chili sauce for dipping and lemon wedges for a zesty finish.
Why You’ll Love This Recipe
The crispy coating, flavorful marinade, and savory-sweet dipping sauce make this dish irresistible. It’s perfect as an appetizer, snack, or main course for fish lovers.
Make It Tonight!
Ready to try this irresistible recipe? Gather your ingredients and get frying—you’re just an hour away from enjoying this crispy seafood delight. Explore more recipes and tips on how to make the most of your fresh catch today!
Image/Source: MeatEater
