OMG, you *have* to try this crispy belt fish recipe! It’s got all the rich, savory flavors you’d expect from a soy sauce and ginger marinade, and the crunch from frying totally elevates it!
I love creating recipes that highlight the delicate flavor of belt fish, and my pan-fried version is a personal favorite. Marinated with soy sauce, rice wine, and aromatic ginger and garlic, the fish becomes exceptionally flavorful.
Coated lightly with flour and cornstarch, it fries to a perfect crispness.
Pan Fried Belt Fish Recipe Ingredients
- Belt Fish: Rich in omega-3 fatty acids, provides protein, supports heart health.
- Soy Sauce: Adds savory umami flavor, enhances depth of taste.
- Rice Wine: Adds subtle sweetness and aroma, acts as a marinade.
- Ginger: Boosts flavor with warmth, aids digestion, anti-inflammatory.
- Garlic: Adds pungent flavor, immune-boosting properties, anti-bacterial benefits.
- Vegetable Oil: Used for frying, provides necessary cooking medium.
- Green Onion: Adds fresh, mild onion flavor, colorful garnish.
- Lemon: Optional, adds tangy brightness, complements fish flavor.
Pan Fried Belt Fish Recipe Ingredient Quantities
- 2 lbs (900g) belt fish, cleaned and sliced into pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon ginger, finely minced
- 2 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, for frying
- 1 green onion, thinly sliced
- 1 lemon, cut into wedges (optional, for serving)
How to Make this Pan Fried Belt Fish Recipe
1. In a large bowl, combine the soy sauce, rice wine, salt, ground white pepper, minced ginger, and minced garlic to create a marinade.
2. Add the belt fish pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. While the fish is marinating, mix the all-purpose flour and cornstarch in a shallow dish or plate.
4. Remove the fish from the marinade, allowing any excess marinade to drip off.
5. Dredge each piece of fish in the flour and cornstarch mixture, coating them evenly.
6. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
7. Once the oil is hot, carefully add the fish pieces to the skillet, ensuring not to overcrowd the pan. Fry in batches if necessary.
8. Cook each side of the fish for about 3–4 minutes or until golden brown and cooked through.
9. Remove the fish from the skillet and place on a paper towel-lined plate to absorb excess oil.
10. Garnish the fish with sliced green onion and serve with lemon wedges on the side for squeezing over the fish, if desired.
Pan Fried Belt Fish Recipe Equipment Needed
1. Large bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Shallow dish or plate
6. Large skillet or frying pan
7. Tongs or spatula
8. Paper towels
9. Plate for resting cooked fish
FAQ
- Can I use another type of fish for this recipe? Yes, you can substitute belt fish with other firm white fish such as cod or halibut.
- Is there an alternative to rice wine or dry sherry? You can use mirin or a mix of white wine and a dash of vinegar as a substitute.
- How can I make the fish extra crispy? Ensure the fish is well-coated with the flour and cornstarch mixture and fry in hot oil for a crispier texture.
- What is the best oil to use for frying? Vegetable oil is recommended for frying due to its high smoke point, but canola or peanut oil can also be used.
- Can the recipe be made gluten-free? Yes, use gluten-free all-purpose flour and a gluten-free soy sauce to make it gluten-free.
- How do I know when the fish is cooked? The fish is done when it is golden brown and the flesh is opaque and easily flakes with a fork.
- Do I need to marinate the fish beforehand? It’s best to marinate for at least 15 minutes to enhance flavor, but it is not absolutely necessary if you’re short on time.
Pan Fried Belt Fish Recipe Substitutions and Variations
- 2 tablespoons soy sauce – substitute with tamari for a gluten-free option or coconut aminos for a soy-free alternative
- 1 tablespoon rice wine or dry sherry – substitute with mirin or a mix of white grape juice and a splash of vinegar
- 1 teaspoon salt – substitute with sea salt or kosher salt
- 1/2 teaspoon ground white pepper – substitute with ground black pepper
- 2 tablespoons all-purpose flour – substitute with rice flour or chickpea flour for a gluten-free option
Pro Tips
1. Extra Crispiness Tip: For an even crisper coating, let the dredged fish pieces rest on a wire rack for about 5 minutes before frying. This allows the coating to adhere better and creates an extra-crispy texture.
2. Temperature Control: Use a thermometer to ensure the oil temperature stays between 350°F (175°C) and 375°F (190°C). This helps achieve a golden, crunchy crust without absorbing excess oil.
3. Enhance the Marinade: Add a teaspoon of sesame oil to the marinade for a deeper, nuttier flavor that complements the fish well.
4. Ginger Preparation: For a more pronounced ginger flavor, grate the ginger instead of mincing it. This releases more juices and infuses the marinade with a stronger aroma.
5. Immediate Serving: Serve the fried fish immediately after cooking to enjoy the best texture and flavor. If you need to hold them for a while, keep them warm in a low oven (around 200°F or 90°C) to maintain crispiness without drying them out.
Pan Fried Belt Fish Recipe
My favorite Pan Fried Belt Fish Recipe
Equipment Needed:
1. Large bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Shallow dish or plate
6. Large skillet or frying pan
7. Tongs or spatula
8. Paper towels
9. Plate for resting cooked fish
Ingredients:
- 2 lbs (900g) belt fish, cleaned and sliced into pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon ginger, finely minced
- 2 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, for frying
- 1 green onion, thinly sliced
- 1 lemon, cut into wedges (optional, for serving)
Instructions:
1. In a large bowl, combine the soy sauce, rice wine, salt, ground white pepper, minced ginger, and minced garlic to create a marinade.
2. Add the belt fish pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. While the fish is marinating, mix the all-purpose flour and cornstarch in a shallow dish or plate.
4. Remove the fish from the marinade, allowing any excess marinade to drip off.
5. Dredge each piece of fish in the flour and cornstarch mixture, coating them evenly.
6. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
7. Once the oil is hot, carefully add the fish pieces to the skillet, ensuring not to overcrowd the pan. Fry in batches if necessary.
8. Cook each side of the fish for about 3–4 minutes or until golden brown and cooked through.
9. Remove the fish from the skillet and place on a paper towel-lined plate to absorb excess oil.
10. Garnish the fish with sliced green onion and serve with lemon wedges on the side for squeezing over the fish, if desired.
