Golden Crispy Fish with Bell Peppers
A quick and satisfying Chinese stir-fry that pairs tender little fried fish with bright, crisp bell peppers. The fish gets beautifully golden and crunchy, while the peppers add a fresh, slightly sweet bite.
Story
This home-style dish is a staple in Chinese kitchens, where small fish like smelt or anchovies are beloved for their delicate flavor and satisfying crunch. The secret is getting the fish perfectly dried before frying—it ensures that golden, crispy texture everyone craves.
Ingredients
small fish (such as smelt or anchovies)
200 grams
green bell pepper
1 large
garlic cloves
3 cloves
vegetable oil
1 cup for frying
salt
to taste
light soy sauce
1 tablespoon
Instructions
1
Get the fish ready
Rinse the small fish under cold running water, then lay them out on paper towels. Pat them thoroughly dry—this is the secret to achieving that irresistible crispiness when they hit the hot oil.
2
Fry until golden
Pour oil into a wok or deep pan and heat over medium-low heat. Add the fish in a single layer, working in batches if needed. Let them sizzle away, turning now and then, until they turn a beautiful golden brown—about 8 to 10 minutes. Lift them out and rest on fresh paper towels to drain.
3
Prep the peppers
While the fish are frying, cut the green bell pepper into thin, even strips. Peel and finely mince the garlic cloves.
4
Bring it all together
Pour off most of the frying oil, keeping about 2 tablespoons in the pan. Toss in the minced garlic and stir for about 30 seconds until it smells amazing. Add the pepper strips and stir-fry for 2 minutes until they soften just a bit but still have some snap. Slide the crispy fish back in, drizzle with soy sauce, add salt to taste, and give everything a quick toss. Serve right away while the fish is still crunchy.
