Cook’s notes

When the girls were quite young and we were starting to introduce them to Chinese food, they quickly developed their own favorites. Sweet sour pork and fried spring rolls were dishes they almost always ordered.

But there was a third dish, fried fish fillet with corn sauce, that they loved and looked for on the menu whenever we ate at a Chinese restaurant. This is my home version.

Fish fillet

Any firm and fleshy fish is good for cooking this dish. Tilapia, mahi-mahi or catfish is recommended. Try to cut the fillets so that they are no thicker than half an inch. That way, they should be fully cooked (but not overdone) by the time the batter turns golden and crisp.

Corn sauce

The easier and more convenient choice is to use canned corn kernels. You’ll need both the kernels and the liquid from the can.

However, if you’re in the mood, an ear of sweet corn will yield a creamier sauce. Boil in lightly salted water for half an hour, cool, shave off the kernels then scrape the cob with a spoon to get all the creamy stuff that remains. Then, make the sauce with the cooking liquid and the kernels are though they came off a can but adding the creamy stuff.

The crispy crust

As to how much water you’ll need for the batter, as a guide, the batter should be thinner than pancake batter.

I recommend double frying the batter-coated fish. Fry the fillets over medium heat, leave to rest as you turn up the heat to high, then fry again until the crusts turn a shade darker. The first frying cooks the fish through; the second frying gives you a lovely crisp crust.

Cantonese-style fried fish fillets with corn sauce

Prep: 10

Cook: 15

Total: 25

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Label: Battered and fried, Fish fillet

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Ingredients

500 grams fish fillet (1.1 pounds) cut into slices no thicker than half an inch
1 teaspoon salt
¼ teaspoon pepper

Corn sauce

¼ cup cooked sweet corn kernels fresh or canned
1 cup chicken broth
¼ cup corn water (from the canned corn or use the liquid in which an ear of corn was cooked)
salt to taste (depending on how well-seasoned the chicken broth is)
pepper to taste (again, depending on how well-seasoned the chicken broth is)
2 teaspoons cornstarch
1 medium egg lightly whisked

Batter

¼ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt
⅛ teaspoon pepper
½ teaspoon baking powder

To cook the fish

¼ cup all-purpose flour
cooking oil for deep frying

Instructions

Season the fish fillets

Wipe the cut fish fillets with paper towels to remove excess moisture.
Toss the fish fillets with salt and pepper, and set aside.

Cook the corn sauce

In a sauce pan, boil the corn kernels with the chicken broth, corn water, salt and pepper.
Dissolve the cornstarch in two tablespoons water, then slowly pour into the sauce, mixing as you pour.
Cook over low heat for about two minutes, stirring often, until the sauce is thickened and no longer cloudy.
Turn off the heat and pour the beaten egg in a thin stream.
Give the sauce a quick stir and set aside.

Fry the fish fillets

Make the batter by mixing all the ingredients with enough water to make a thin batter (thinner than pancake batter).
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Lay the seasoned fish fillets in a single layer and sprinkle flour on both sides.
Dip each floured fish fillet in batter and drop into the hot oil.
Over medium heat (about 325F if you're using a thermometer), fry the fish fillets (in batches if your wok or frying pan is not that large) until a crisp but crust forms (it will look pale at this point).
Rest the fish fillets on a rack.
Turn up the heat, wait until you see wisps of smoke floating on the surface (about 375F) then drop in the fish fillets and fry until the crust is golden.

Assemble your fried fish fillets with corn sauce

Arrange the fried fish fillets on a serving plate (or on individual plates or bowls) and spoon the corn sauce over them.
Optionally, sprinkle in some sliced scallions before serving.