Homestyle Pan-Fried Ribbon Fish

Name: Homestyle Pan-Fried Ribbon Fish
Total time: 40 min
Ingredients: 1 pound (about 2 medium fish) ribbon fish (hairtail), cleaned and cut into 3-inch pieces; 1 cup all-purpose flour; 3-4 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 pieces ginger, thinly sliced; 1 tablespoon Shaoxing wine (or dry sherry); 2 stalks green onions, chopped

Tender ribbon fish with a golden, crispy crust—simple coastal Chinese comfort food that comes together in under an hour. Perfect for weeknight dinners or casual gatherings.

40 min

Easy

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Story

Ribbon fish, also called hairtail, is a beloved catch along China's eastern coast. This homestyle preparation keeps things simple: a quick marinade, a light dredge, and a hot pan. The result is fish that's juicy inside with a satisfying crunch outside.

Ingredients

ribbon fish (hairtail), cleaned and cut into 3-inch pieces 1 pound (about 2 medium fish)

all-purpose flour 1 cup

vegetable oil 3-4 tablespoons

salt 1 teaspoon

freshly ground black pepper 1/2 teaspoon

ginger, thinly sliced 2 pieces

Shaoxing wine (or dry sherry) 1 tablespoon

green onions, chopped 2 stalks

Instructions

Season the fish

Pat the fish pieces completely dry with paper towels. Arrange in a single layer in a shallow dish. Sprinkle both sides with salt, pepper, and add the ginger slices. Drizzle with Shaoxing wine. Let sit at room temperature for 20 minutes to absorb the flavors.

Dredge for crunch

Spread the flour out on a large plate or piece of parchment. Working one piece at a time, press the fish into the flour to coat both sides heavily. Shake off any excess and set aside on a clean tray.

Pan-fry until golden

Heat a large non-stick or cast iron skillet over medium-high heat. Add oil and let it shimmer. Carefully place fish pieces in a single layer—don't crowd the pan. Cook 3-4 minutes per side until the coating turns deep golden brown and the fish flakes easily with a fork. Remove and drain on paper towels.