Fish Popcorn

I love this dish because it reminds me of Taiwanese popcorn chicken and those irresistible restaurant-style crispy fish bites. But guess what? It’s fish instead of chicken—so it’s a fun twist! My inspiration came from watching so many creative popcorn shrimp and KFC-style fish videos. One day, I thought, “Why not try this at home?” The result? A crispy, crave-worthy snack that’s surprisingly easy to make. Let me show you how.

Recipe Overview

Prep and Cook Time

I usually spend about 10 minutes getting everything ready. The frying itself takes around 10 minutes, depending on how many batches you do. That’s a total of about 20 minutes for something that tastes like it took way longer.

Servings and Scaling Tips

This recipe serves 2 people. If you want to feed more folks, just double or triple the ingredients. The method stays the same.

Difficulty Level

I’d say this is easy—especially if you’ve done any kind of breading or frying before. If not, don’t worry. I’ll walk you through it.

Equipment Needed

I like using a deep skillet or a wide saucepan for frying. You’ll also need three shallow bowls (or plates) for the marinating and coating steps. A wire rack or paper towels come in handy for draining oil.

• Don’t have a deep fryer? A regular frying pan with enough oil works just fine.
• No wire rack? Paper towels to the rescue. They soak up extra oil.

Make-Ahead / Meal Prep Options

You can marinate the fish the night before. In fact, a longer marination can boost flavor. Just coat and fry when you’re ready to serve.

Ingredients

• Fish (300 g or approx. ⅔ lb), cut into bite-sized pieces
• Turmeric Powder (½ tsp)
• Garlic Powder (1 tsp)
• Lemon Juice (1 tsp)
• Salt (½ tsp)
• All-Purpose Flour (½ cup)
• Cornstarch (¼ cup) optional, for extra crispiness
• Egg (1), beaten
• Bread Crumbs (1 cup)
• Oil, for frying
• Chili Powder (½ tsp)
• Chili Flakes (1 tsp)
• Oregano (½ tsp)
• Onion Powder (½ tsp)

Possible Substitutions

• If you don’t have garlic or onion powder, use an equal amount of finely minced garlic or onion.
• Oregano can be swapped with mixed Italian herbs.
• You can skip the cornstarch if it’s not in your pantry—although it adds a lovely crisp to the coating.

Notes About Ingredient Quality

• You can use any firm white fish like cod, tilapia, or haddock.
• Frozen fillets work too. Just make sure they’re fully thawed and patted dry.

Step-by-Step Method

I’ll guide you through every step. No worries if you’re new to frying. Imagine we’re in the kitchen together, side by side.

1. Marinate the Fish

First, place your bite-sized fish pieces in a bowl. Sprinkle on turmeric powder, chili powder, garlic powder, onion powder, chili flakes, salt, a bit of pepper if you like, lemon juice, and dry oregano. I usually give everything a quick toss with a spoon—or even my hands—to coat each piece well. Let that sit for a few minutes while you prep the next steps.

• Tip: If you have extra time, cover the bowl and let the fish marinate in the fridge for up to 30 minutes. More flavor that way.

2. Prepare the Flour Mixture

Grab a shallow bowl and add the all-purpose flour. I also like to add a pinch of salt, a dash of garlic powder, and onion powder here. Stir it so everything’s evenly mixed. This is your dry coating stage.

• Why this step matters: A light dusting of seasoned flour helps the egg and bread crumbs stick later.

3. Get the Egg and Bread Crumbs Ready

In another bowl, beat the egg. Nothing fancy—just a quick whisk until it’s uniform. In a separate shallow bowl, pour in the bread crumbs. Keep them plain, or feel free to toss in a pinch of chili flakes or dried oregano for extra flavor.

4. Coat the Fish

Take each marinated piece of fish and dust it in the flour mixture. Then dip it into the beaten egg. Finally, roll it in the bread crumbs. I like to pat the crumbs gently so they form a good crust. Repeat until all the fish pieces are fully coated.

• Pro tip: If you want an even crunchier crust, you can go back and dip again in egg and bread crumbs (a double coating). Just be careful not to let the crumbs clump.

5. Fry the Fish

Heat oil in a pan to about 180°C (350°F). If you don’t have a thermometer, drop a small bit of bread crumb in. If it sizzles and turns golden in a few seconds, the oil is ready. Gently place the coated fish bites into the oil. Fry for around 5 minutes, or until golden brown and crispy.

• Common mistake: Overcrowding. Fry in batches so the oil temperature stays consistent.
• What to smell for: You’ll know it’s ready when you catch that toasty, nutty aroma from the browned crumbs.

6. Drain and Serve

Use a slotted spoon or tongs to lift out the fish. Place the pieces on paper towels or a wire rack to drain. Serve while they’re still hot. They’re at their crispiest right now!

Variations & Customization

I love how this popcorn shrimp style can adapt to different tastes. If you’d rather do popcorn shrimp for a seafood platter, just swap the fish with peeled and deveined shrimp. The method is exactly the same.

If you need gluten-free, you can replace the flour with gluten-free all-purpose flour and use gluten-free bread crumbs. For a spicier kick, toss in extra chili flakes or even a sprinkle of Cajun seasoning. You can also experiment with panko crumbs for added crunch.

Serving & Storage

I like to pair these crispy fish bites with tartar sauce or spicy hot sauce. A simple coleslaw or a green salad on the side also works wonders. They’re nice finger foods for parties, or you can tuck them into a taco with lettuce and a drizzle of sauce.

Storage

Leftovers? Pop them into an airtight container and store in the fridge for up to 2 days. The coating might lose some crunch, but there’s a fix.

Reheating

I prefer to reheat in an oven or air fryer at about 350°F for a few minutes. That helps them crisp back up. If you’re in a hurry, a quick pan-fry with a little oil also does the trick.

Make-Ahead

You can coat the fish, place them in a single layer on a tray, and freeze them. Once frozen, transfer to a freezer-safe bag. Fry them straight from frozen—just be careful of any ice crystals when placing them in hot oil.

I hope you enjoy making Fish Popcorn as much as I do. Every time I bite into these crunchy morsels, I’m reminded how sometimes the simplest recipes bring the biggest smiles. The good news? This method is pretty foolproof. The better news? Everyone will think you spent hours in the kitchen.

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