Salt and Pepper Fried Fish

Steps

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1. 1
   Mince 6 cloves of garlic finely.
   ▶ ≈0:28
2. 2
   Dice 5 green onion stems, half a jalapeño pepper (remove seeds for milder flavor, or keep them for more heat), and about a quarter of an onion.
   ▶ ≈0:35
3. 3
   Cut the cod fillet into thick slices or bite-sized chunks. Marinate with salt, sugar, white pepper powder, and garlic powder, mixing evenly. Let rest for about 10 minutes.
   ▶ ≈1:10
4. 4
   Mix together corn starch, all-purpose flour, baking soda, water, and oil until smooth and lump-free.
   ▶ ≈1:45
5. 5
   In a pan without oil over medium heat, toast the black pepper powder and white pepper powder until you can smell the peppery aroma. Add garlic powder, salt, and a pinch of sugar, then toast a bit longer. Remove from heat.
   ▶ ≈2:05
6. 6
   Heat oil in a pot to about 180°C (350°F). Coat the fish pieces evenly in batter, then add to the oil piece by piece.
   ▶ ≈2:39
7. 7
   Fry for about 3 minutes. Do not touch the fish during the first minute. Adjust heat to maintain oil temperature at about 160°C (320°F). After 1 minute, gently separate any stuck pieces and carefully flip to ensure even coloring. Remove and let rest for about 10 minutes.
   ▶ ≈3:02
8. 8
   When the fish is nearly rested, reheat the oil to about 200°C (400°F). Fry the fish again for only 20 seconds to make the crust extra crispy. Remove, drain, and let cool slightly.
   ▶ ≈3:42
9. 9
   Season the fish with the salt and pepper powder mixture, adjusting the amount to taste.
   ▶ ≈4:08
10. 10
    Heat oil in a pan over medium-high heat and sizzle the minced garlic. Add the green onion and stir-fry briefly, then add the onion and jalapeño pepper, stir-frying until fragrant.
    ▶ ≈4:28
11. 11
    Add all the cooked aromatics to the fish and gently toss together. Serve immediately.
    ▶ ≈4:55