Popcorn Fish | MeatEater Cook

This recipe is a riff on Taiwanese popcorn chicken. The tapioca coating provides better crunch than all-purpose flour, and the aroma of Chinese five spices is mouthwatering and noteworthy. This recipe will work with any white-fleshed fish.

You can find tapioca flour or starch—they’re interchangeable—at the Asian grocery store or in specialty flour sections at your local grocery store. You can also substitute with corn starch.