Ultra Crispy Air Fryer Mala Cumin Fish
Chunks of white fish are marinated, starch-coated, and air-fried until deeply crisp, then lightly tossed with a fragrant mala cumin oil. The finished dish is crunchy, numbing, savory, and brightened with shallot, cilantro, and lime.
Total time: 57 min • Active: 25 min • Inactive: 32 min
Cooking feedbackNo ratings yetCook notes summary and your notes
Cook Notes Summary
No summary yet.
Generated from private cooking notes.
Add this recipe to your scratch meal and set a meal time to see clock times instead of countdown timers.
Ingredients
- 1 count shallot
- 2.5 tsp kosher salt
- 0.5 tsp white pepper
- 2 clove garlic
- 1 tsp ginger
- 1 tsp rice vinegar
- 11 tsp neutral oil
- 1 tbsp vodka
- 1.5 lb cod fillet
- 1 tbsp cumin seeds
- 1 tsp Sichuan peppercorns
- 0.5 cup potato starch
- 0.333 cup cornstarch
- 0.25 cup rice flour
- 0.25 tsp baking powder
- 4 count dried red chilies
- 0.5 tsp crushed red pepper flakes
- ≈0.125 tsp (tiny pinch) sugar
- ≈0.125 tsp (tiny pinch, optional) MSG
- ≈0.5 cup (for garnish) cilantro leaves
- ≈0.25 cup (optional garnish) crispy fried shallots
- 1 count lime
Steps
Combine the salt, white pepper, grated garlic, optional grated ginger, rice vinegar, neutral oil, and vodka to make the marinade.≈ 2 min Coat the fish chunks with the marinade and let them marinate for 15 to 20 minutes.≈ 15 min–20 min Mix the potato starch, cornstarch, rice flour, salt, and baking powder to make the coating mixture.≈ 2 min Remove the fish from the marinade and pat it very dry.≈ 3 min Coat the dried fish thoroughly with the coating mixture, lightly oil it, then dust it very lightly with more coating and let it rest for 5 to 10 minutes.≈ 5 min–10 min Preheat the air fryer to 400°F.≈ 5 min Toast the cumin seeds and Sichuan peppercorns in a dry pan until fragrant, then crush them coarsely.≈ 1 min–2 min Thinly slice the shallot.≈ 3 min Air fry the coated fish at 400°F, flipping halfway through, until deeply crisp and golden.≈ 8 min–12 min Rest the cooked fish on a wire rack for 1 to 2 minutes.≈ 1 min–2 min Heat the oil over medium-low heat, then add the toasted spices, dried red chilies, optional chili flakes, salt, sugar, and optional MSG; cook just until fragrant without burning.≈ 1 min–2 min Toss the fish lightly with the mala cumin oil, then top with the sliced shallot, cilantro leaves, optional crispy shallots, and lime wedges. Serve immediately.≈ 2 min
Add this recipe to your scratch meal to save your step completion progress as you cook.
Yields
- 1 batch finished mala cumin fish, serves 3
Your Cooking Notes
Sign in to add private cooking notes.