Sichuan Peppercorn Cod Bites are a delightful treat that combine crispy texture with a spicy, aromatic flavor. The cod is coated in a flavorful blend that keeps you coming back for more. This recipe is perfect for a casual dinner or as a crowd-pleasing appetizer.
Why Make This Recipe
These cod bites are not only delicious but also quick and easy to prepare. The combination of Sichuan peppercorns and spices brings a unique flavor that’ll impress your family and friends. Perfectly crisped and seasoned, they make for a satisfying dish that’s sure to become a favorite.
Ingredients
- 1 1/2 pounds cod fillets, skinless and boneless, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, finely grated
- 2 cloves garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup cornstarch
- 3 tablespoons neutral cooking oil, such as avocado or canola oil
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon dried red chili flakes
- 1 tablespoon brown sugar
- 2 green onions, thinly sliced
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
How to Make It
- Pat the cod dry and cut it into 1-inch pieces.
- Toss the cod pieces with soy sauce, Shaoxing wine, sesame oil, ginger, garlic, salt, and white pepper. Let it rest for 10 minutes.
- Add cornstarch to the marinated cod and toss until every piece is evenly coated. Let the coated fish rest for 3 to 5 minutes.
- In a dry skillet over medium-low heat, toast Sichuan peppercorns and dried chili flakes for 1 1/2 to 2 minutes. Cool slightly, then crush or grind them into a coarse seasoning.
- Heat neutral oil in a large skillet over medium-high heat until it reaches about 350°F.
- Fry the cod for 2 to 3 minutes on each side, turning as needed, until golden and crisp. Make sure the thickest pieces reach 145°F.
- Transfer the cooked cod to a paper towel-lined plate.
- Return the skillet to medium heat and warm the crushed Sichuan peppercorn mixture with brown sugar for 20 to 30 seconds.
- Gently toss the crispy cod back into the skillet with the spice mixture for 30 to 45 seconds to coat.
- Turn off the heat and finish the dish with sliced green onions, chopped cilantro, and toasted sesame seeds. Serve immediately.
How to Serve It
These cod bites are best served hot and fresh. They make a fantastic appetizer, or you can serve them over rice for a satisfying meal. Pairing them with a side of dipping sauce adds an extra layer of flavor.
How to Store It
If you have leftovers, allow them to cool completely and store them in an airtight container in the refrigerator. They’ll be good for about 2 days. Reheat them in an oven or air fryer to regain their crispiness.
Helpful Tips
- Make sure to pat the cod dry before marinating. This helps achieve a crispy texture.
- Don’t overcrowd the skillet when frying, as this can lower the oil temperature and result in soggy bites.
Optional Variations
Try swapping the cod for other firm white fish, like haddock or tilapia. You can also adjust the spice levels by adding more or fewer chili flakes according to your taste.
Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Just ensure it’s fully thawed and patted dry before marinating.
What if I can’t find Sichuan peppercorns?
If you can’t find Sichuan peppercorns, you can substitute them with a mix of black pepper and a pinch of citrus zest for a different flavor.
How can I make these bites less spicy?
To make them less spicy, reduce the amount of dried red chili flakes or omit them altogether. You can also balance the heat with a side of yogurt or sour cream.
