Introduction
China has spent centuries proving that a few well-balanced flavours can do incredible things. Sweet. Savoury. Warm spice. Salt. Aroma. Chinese five spice brings all of that together in one hit. These crispy fish strips take flaky white fish and coat it in a light, crunchy crust loaded with five spice, garlic, and sesame, creating something that tastes like it came from a busy street-food stall tucked down a side street in Shanghai. Crunchy outside. Delicate inside. Proper takeaway-level satisfaction.
You’ll Need
500g cod, haddock, pollock, or basa fillets, cut into thick strips
80g plain flour
40g cornflour
2 eggs, beaten
100g panko breadcrumbs
1 tsp Chinese five spice
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
1 tsp sesame seeds
Oil spray
For the Dipping Sauce
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp rice vinegar
1 spring onion, finely sliced
Optional but Dangerous
Sticky rice
Sweet chilli sauce
Spring onions
Chilli oil
Method
Preheat your air fryer to 200°C.
Pat the fish strips completely dry using kitchen paper.
In one bowl place the flour and cornflour.
In a second bowl place the beaten eggs.
In a third bowl mix together the panko breadcrumbs, Chinese five spice, garlic powder, salt, black pepper, and sesame seeds.
Coat each fish strip first in flour, then egg, then the breadcrumb mixture.
Lightly spray the air fryer basket with oil.
Arrange the fish strips in a single layer.
Spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, turning carefully halfway through, until golden, crisp, and cooked through.
While the fish cooks, mix together the soy sauce, sesame oil, honey, rice vinegar, and spring onion.
Allow the fish to rest for 1 minute before serving.
Serve hot with the dipping sauce and any extras you're using.