Crispy Fried Fish
Articles, Blog

Crispy Fried Fish

September 1, 2019

Hi Everyone. Welcome to Gao’s Chinese
Cooking Channel. Today, we’re going to fry some fish. I’m using haddock fillet but
you can use any fish you like, even chicken. Just make sure the fish is dry.
Simply cut the fish into big pieces or slice it open if the fillet is too thick.
First, I add some salt and pepper. To make the fish even drier, I use the flour to coat the first layer. Before making the batter, I usually heat
up the oil first. Corn starch reduces the gluten structure.
Makes the breading less chewy and baking soda not only helps creating the tiny
bubbles but also darkens the color. Of course the chilli powder is always
optional. When you add water to the dry ingredients, make sure you don’t pour in all at once. So you can feel and see the thickness of the batter. When you pull it up, the batter won’t
break. That means it is ready. At last, I add vinegar. Vinegar reacts
with the baking soda and generates tiny bubbles inside the batter.
it is the bubble that makes the breading crispy and that is the reason why I add
vinegar at last to save the bubbles stay in their places. Grab a little bit fish
with your fingers. Dip it onto the batter. Remove the excess. Then drop it onto the
dry flour one more time. After flipping few times, you can clearly
see the wrinkles on the top of the fish. Now it’s the time to fry it. Oil
temperature is 350 Fahrenheit. Drop the oil on top of the fish to
help the wrinkles to set. You know it’s ready when you see the
golden brown color. Remove the excess oil with a kitchen towel. Our tart sauce can be easily made with garlic salt and the sour cream. I usually flavor the garlic with the salt first and then add sour cream and a little bit milk. Let’s see how it turns out. Crispy, crispy and crispy. It’s good
that you eat while it is hot since the breading is not too thick and
will become soggy but that is okay. Heat up the oil and fry it one more
time. Double fried fish is even crisper than the single fried. Thank you for watching and see you next


  • Reply London Financier June 12, 2019 at 10:56 am

    You Chinese Whore

  • Reply Jabun Nahar's Recipe June 12, 2019 at 11:01 am

    Looks very nice

  • Reply LN June 12, 2019 at 11:24 am

    Yummy! I'm definitely going to try.

  • Reply Morgiana Etienne June 12, 2019 at 6:22 pm

    Thanks for sharing i will try this with Salmon. I took away fish from my Menu i will bring it after watching your video

  • Reply Yasmine Nazarine June 13, 2019 at 3:58 am

    Nice👍 but can I do with salmon fish filate ?

  • Reply Anindya Bakshi June 13, 2019 at 5:00 am

    Very simple and healthy from Kolkata – India

  • Reply Vvs1 LooseStones June 13, 2019 at 6:26 am

    Your voice and accent is beautiful!

  • Reply Victor PONCE June 13, 2019 at 7:17 am

    I like recipe😇

  • Reply Bangla Bihar Odisha June 13, 2019 at 10:26 am

    OWO that’s sooo easy, never thought 💭 of that! Thanks

  • Reply halil yendim June 13, 2019 at 12:34 pm

    Good job😀👍🙏👏❤️🇹🇷

  • Reply SHAI FOOD June 13, 2019 at 3:52 pm

    Deleciou I love this #shaifood please open and subscribe this and share this

  • Reply Sobia Afzal June 13, 2019 at 6:20 pm

    Most tasty fish I ever had I made this way many time always come out best fish. I started eatting fish now

  • Reply Raven Whitechapel June 14, 2019 at 12:16 am

    That is beautiful thank you so much for teaching me that I appreciate learning something new. I think I'd like to use a Russian dressing which I spice up with Chipotle hot sauce I think that's how I'll eat mine thank you so much

  • Reply Mary Nichols June 14, 2019 at 2:47 am

    Oh, this looks so good! I am definitely going to try this dish. You make it look so easy to prepare. Thank you for sharing this with us.

  • Reply Jackie Days June 14, 2019 at 4:12 am

    Gao, you have a new fan!!!
    Greetings from Guadalajara México. I'll try your recipe. I'll let you know.

  • Reply Budde Nagu June 14, 2019 at 7:09 am

    Gff: gaos fried fish

  • Reply Rogelio Ayala June 14, 2019 at 1:06 pm

  • Reply Mary Ann Texas June 14, 2019 at 5:11 pm

    I like the simplicity of this recipe- thank you!

  • Reply Don Holt June 14, 2019 at 5:44 pm

    Great recipe, music got on my nerves

  • Reply lion tiger June 15, 2019 at 1:53 am

    Thank you for the upload it looks so delicious

  • Reply ruturaj sapkal June 15, 2019 at 4:32 am

    Gao so good I like hmmmmmm……

  • Reply She Hack June 15, 2019 at 4:14 pm

    Yummy and crunchy…gotta try it

  • Reply Naeem Daud June 15, 2019 at 6:58 pm

    Very nice 😍👍
    Respect from Pakistan 😍👍
    Subscribe to my channel 👍

  • Reply menaga maniyan June 17, 2019 at 12:29 am

    Looks so good. If i used chicken for this recipe, should it be marinated first?

  • Reply Doreen Forauer June 18, 2019 at 12:00 pm

    it looks amazing,,,,I cant wait to try this recipe.

  • Reply jim halpert June 19, 2019 at 11:44 pm

    vinegar… that's genius. Wow it makes sense too

  • Reply Susan Oliver June 20, 2019 at 2:39 am

    Excellent tutorial.

  • Reply She Hack June 21, 2019 at 2:43 am

    Omg I followed the instructions and added lemon pepper to my fish, the wrinkles appeared just like you said…this was the crunchiest fish I've ever seen and tasted. It was amazing!!!! This is how I will always fry my fish…yummy

  • Reply Alex Gomez June 22, 2019 at 7:00 am

    for frying it a second time….do you re-coat in batter?

  • Reply CWYCharles June 24, 2019 at 1:13 am

    What's the name of the sauce?

  • Reply ida z June 24, 2019 at 10:20 am

    I tried the recipe by eye balling the measurement. It turned out great. Crunchy, not soggy at all. This is a good recipe since it doesnt require exact measurement.
    First time attempt without the vinegar, was crunchy (I absolutely forgot the vinegar). Second attempt using the vinegar was also crunchy (just slightly less dense).
    Thanks for sharing

  • Reply Jules Moyaert June 25, 2019 at 8:14 pm


  • Reply Iris Gross June 25, 2019 at 11:15 pm

    She doesn't use hot pan, cold oil method. Interesting

  • Reply brothercounselor June 26, 2019 at 9:45 am

    beautiful looking fish…looks yummy

  • Reply heart attack on a plate June 26, 2019 at 8:49 pm

    Great recipe

  • Reply JUST ENJOY 84 June 28, 2019 at 6:59 am

    Wow looks so yummy…thanks for sharing will definitely give it a try.

  • Reply Sam Khairallah June 30, 2019 at 5:24 am

    best batter yet, light and extra crispy.

  • Reply Mina Kobra June 30, 2019 at 12:27 pm


  • Reply Tirthankar Das June 30, 2019 at 1:30 pm

    when i first saw this i was skeptical about the simplicity. no egg no yeast no fancy marinade. also dry coating again after wet batter coating made me think the fish would stay raw probably. tried this with basa fillets yesterday it came out amazing fish was well cooked and the crunch was off the charts.

  • Reply Amy GÜRKAN June 30, 2019 at 4:33 pm

    Hello. How would it be if I sub water for beer? Thanks.

  • Reply Ronell Betts June 30, 2019 at 7:29 pm

    I trust her lol

  • Reply adam kane July 1, 2019 at 4:06 pm

    🤪🤯🧐😲😮😋😛hell yeah crispy 👍can u do that with chicken to🤔

  • Reply Venessa Talbert July 1, 2019 at 4:31 pm

    Masterpiece! Subbed immediately….

  • Reply C W July 5, 2019 at 11:36 pm

    One word, beautiful.

  • Reply Benjamin Robinson July 9, 2019 at 4:46 am

    You’re completely destroying the crispy flaky finish by dipping in the dry flour a second time.

  • Reply Benjamin Robinson July 9, 2019 at 4:49 am

    Holy shit that’s not tarter sauce…

  • Reply Steve O'Donald July 9, 2019 at 11:39 am

    Absolutely beautiful recipe. Thank you for sharing that with us!

  • Reply Tanweer Qureshi July 13, 2019 at 11:22 pm

    Amazing, thank you for sharing this recipe

  • Reply Julie pais July 14, 2019 at 8:24 am


  • Reply Cee Tee Oliver July 15, 2019 at 9:03 pm

    ….now that looks ABSOLUTELY delicious!!!😍😋

  • Reply Anti-Virus Sans July 17, 2019 at 3:02 pm

    i cooked this with my dad,it was really good everyone ate it

  • Reply Faiqa Rana July 17, 2019 at 4:03 pm

    Very nice GAO

  • Reply Valerie Texan July 18, 2019 at 3:25 pm

    Thank you. Very very nice. I shall do this.

  • Reply John Woodhouse July 18, 2019 at 4:15 pm

    Thanks for the vinegar tip![

  • Reply carlatops July 21, 2019 at 11:56 am

    I just tried this today for dinner. It was delicious! Everyone loved my fish fillet ☺️

  • Reply miamiwax July 22, 2019 at 6:06 am

    Put your fish on a baking rack after u fry not a paper towel

  • Reply Nathan Fielure July 22, 2019 at 9:03 am

    Invest in a cooking thermometer, frying is best done 300F to 350F. Over 400F the oil would have been burnt and have to be replaced. Burnt oil is carcinogenic that is why the thermometer is so important.

  • Reply Phil Sandercock July 23, 2019 at 11:00 am

    Hmm but I'm going to disagree with you, firstly the batter is to thick it needs to be like single cream. The vinager to use is malt vinegar because it will colour the batter nicely and yes it will make it lovely light crisp . chippys will use rice flour to dry the fish and the batter will hold better, but you can just skip the flour dusting and just use batter. the oil temp should be no higher then 180°f or 82°c and cooking time 8 to 10 mins. Put your oven to 140°c 275°f gas 1 and when fish is cooked place fish on cooling rack Be put into oven this will get excess oil off and crisp the batter. Serve with twice cooked chips. This is how we do it in my chipxhop

  • Reply George P July 25, 2019 at 4:11 am

    It is a pleasure to see a professional delivery of a recipe. Thanks  and keep up the good work. George.

  • Reply Syed Shah July 26, 2019 at 8:55 am

    Thank you loved your video you are a good teacher 💚💜💜💛💞💞💞💓🎉🎊

  • Reply Matthew Bell July 26, 2019 at 10:33 am

    Wow that looks amazing

  • Reply Windy Hicks July 27, 2019 at 1:00 am

    That looks absolutely wonderful thank you for the teaching

  • Reply Hafizah cheong Abdullah July 27, 2019 at 2:28 am

    Nice recepi, must try this😋😋

  • Reply Yul Olaivar July 27, 2019 at 3:35 pm

    Thank you so much….

  • Reply Jacqueline Paul July 27, 2019 at 5:43 pm

    reeks of professionalism..excellent

  • Reply nadiapop2 July 28, 2019 at 2:25 pm

    Thank you! I tried and it was awesome! But i didn't have corn flour so i used topioca flour instead and still tasted great.

  • Reply René Hansen July 28, 2019 at 11:01 pm

    Thank’s for the reciepe Gao.

    Result was perfect 👍

    I used our local halibut filet.

  • Reply CanadiAnnie July 30, 2019 at 9:04 pm


  • Reply Tori M July 30, 2019 at 11:23 pm

    Sorry I tried it and not crazy about it , to doughy and not crispy enough .

  • Reply Phu Hai Huynh August 1, 2019 at 2:29 am

    Yummy ! thanks , + a can of beer …….b

  • Reply Rosie Carr August 1, 2019 at 5:06 pm

    Looks delicious! I'm going to try it!!!

  • Reply Milliard Eugene August 2, 2019 at 2:52 pm

    Hi can you use this batter with chicken to?

  • Reply Tasha Campbell August 3, 2019 at 1:20 am

    <3 I love your voice, makes me smile. Maybe its the combination of the music and your soothing sound. I like it a lot!

  • Reply Sumera Rizwan August 4, 2019 at 11:49 am

    Can we make sour cream at home

  • Reply mastermind August 5, 2019 at 9:05 pm

    Excellent technique, thank you.

  • Reply Mica Cook August 5, 2019 at 10:09 pm

    No cornmeal, garlic powder, onion powder? You know it’s done when it floats.

  • Reply tony g August 6, 2019 at 3:32 am

    Thank you, baby

  • Reply Elizabeth Kiessling August 7, 2019 at 2:36 am

    that tree….in the oil….so beautiful.

  • Reply Denise Rutherford August 8, 2019 at 12:29 am

    Wow… looks Amazing… Great foundation… thank you for sharing… Can't wait to make for Family & Friends 😉

  • Reply Lee Guy August 8, 2019 at 3:48 pm

    What does it mean the batter wont' break?

  • Reply SakuraandSesshomaru August 9, 2019 at 4:39 pm

    Sounds like someone's watching Pokemon in the background, lol.

  • Reply Coco’s Tube August 10, 2019 at 2:13 am

    wow this is amazing!

  • Reply Julius Butler August 11, 2019 at 12:14 am

    Thank you. So many excellent suggestions and clear instruction.

  • Reply Foxxxy &Sassy August 11, 2019 at 6:24 am

    BEST Recipe EVER for frying crispy fish!
    Thank-you! EXCELLENT ! 😄👏👏💯💯💯👍
    I have tried so many versions,
    But this is the very best!

  • Reply Elba Feliciano August 13, 2019 at 5:57 pm

    Hi how many minutes did you fry? Sometimes I overcook my fish 🐠

  • Reply Arash Fariman August 14, 2019 at 5:57 pm

    In all of these clips they just add some small sands of pepper and salt which is just nothing and adds no value or taste.

  • Reply Gail Stone August 15, 2019 at 3:23 am

    Thank you very much for instructions I can follow. It looks delicious!! I'm going to make this.
    Peace 🌱

  • Reply shout_out_to_ Hero_FT August 15, 2019 at 5:21 am

    This is exactly what I was looking for. Thank you.

  • Reply Chuck Johnson August 16, 2019 at 12:17 pm

    Ah, the loving touch

  • Reply Jim Halfpenny August 16, 2019 at 5:53 pm

    Why no just go to Fats Quanns

  • Reply For The Love Of Seattle August 17, 2019 at 6:36 am

    Thank you for the video. I am always looking for chefs that can help me make my cooking a little better. Thank you again.

  • Reply Treats and Threads youtube August 19, 2019 at 12:25 am

    You are amazing

  • Reply Indri Bithell August 19, 2019 at 9:13 pm

    I have made this last night, it so so good, got compliment fm husband and son, thanks so much

  • Reply Richard Burgess August 20, 2019 at 8:57 pm

    Stupid video. Salt and pepper go into the batter not a bowl of raw fish

  • Reply A L August 22, 2019 at 1:38 pm

    I love your recipes. Very easy to follow

  • Reply Gazlan Sahmeiy August 23, 2019 at 10:31 pm

    Thks sweetie

  • Reply Less Talk, More Delicious August 25, 2019 at 6:59 am

    Wow…you have great techniques! 😯👏

  • Reply may1787 August 25, 2019 at 6:36 pm

    I used to work at fish & chips shop in Scotland & their Fish batter main secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt… keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock fish , dry it out & dip in to dry plain flour, then dip in to fish batter mix & fry it on 360 degree •F. . Enjoy & give it a try at home & enjoy with your family & friends, please don't forget to give me blessing …Please…Remember me in your prayers…Thank You & love you all..

  • Reply gee dee August 26, 2019 at 11:11 am

    I do this with club soda..2 eggs And crispy af..but i double fry..flash fry them deep fry after

  • Reply Yvette neal September 1, 2019 at 2:50 am

    So crispy and brown! 😍

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