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Crispy Fish with Sweet and sour Sauce
1 lb Sea bass fillets; cut into 3/4-inch-wide slices
3 tb Cornstarch
1 c All purpose flour
4 tb Vegetable oil
2 ts Baking powder
1/2 ts Salt
1 c Water
1 c Pineapple juice
6 tb Sugar
1/4 c Red wine vinegar
1/4 ts Hot pepper sauce; (such as Tabasco)
1/8 ts Salt
1 ts Grated peeled fresh ginger
1 ts Grated lemon peel
1 Red bell pepper; cut into matchstick-size strips
4 c Vegetable oil; (for deep frying)
Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix
flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small
bowl. gradually add water, whisking until batter is smooth. Pour batter
over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar,
hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat
remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds.
Add bell pepper and stir-fry just to heat through, about 30 seconds. Add
pineapple juice mixture and cook until sauce is thick and clear, stirring
constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375 degrees F. Add batter-coated
fish pieces to oil in batches and fry until crisp and golden, about 4
minutes. Using slotted spoon, transfer fish to paper towel-lined dish and
drain. Reheat oil if necessary between batches.
Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
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