Salt and Pepper Fried Whole Rockfish with Olive and Capers

Serves Serves 4
Prep Time 15 minutes
Cook Time 15 minutes

1ea rockfish 3-4lb

1/2c white cornmeal

1/2c corn starch

1/2c flour

2tbsp salt

2tbsp Sichuan peppercorn

8c canola oil

1oz garlic

1oz ginger, peeled

1oz shishito pepper (or jalapeno)

1oz kalamata olive, pitted

1oz capers

2tbsp Thai basil

1ea lemon

2tbsp fish sauce


Recipe by Chef Rachel Yang 


Filet the Rockfish. Cut the filets into 2oz pieces. Reserve fish backbone.

Slice garlic and ginger into 1/8” slices and cut shishito peppers into 1” pieces.

Mix white cornmeal, cornstarch, ap flour with 1tbsp salt and 1tbsp Sichuan peppercorn.

Heat oil to 375F in a large wok or pot.

Dredge rockfish pieces in cornmeal mixture including the fish bone. Fry them until crispy and firm. Fry garlic, ginger, shishito peppers, Kalamata olive, caper, and Thai basil.

Season everything with 1tbsp salt and 1tbsp Sichuan peppercorn mixture.

Place fried fish bone on the plate. Pile all fried pieces on top of the fish bone. Drizzle with fish sauce and lemon.