Recipe by Kittencal@recipezazz
You really can use any large meaty fillets of fish for this, cod, snapper and tilapia are good. You might want to double this recipe, this is really good!
Top Review by Neilis
1/15/09 Scrumptious! - I have made a few of Kittencal's recipe's and they never disappoint. The batter on this is light and crunchy. The amount is very generous. I halved the recipe and it was still a generous volume of food. Thank you so much for posting, I will be making this again.
- 2 lbs halibut fillets (cut into about 1-inch pieces)
- 1⁄4 cup cornstarch
- 2 cups flour
- 6 tablespoons vegetable oil
- 4 teaspoons baking powder
- 1 teaspoon seasoning salt
- 1 pinch cayenne pepper
- 2 cups water
- 4 cups favorite sweet and sour sauce (homemade or purchased, or to taste)
- 1 large bell pepper, seeded and coarsley chopped (use red bell pepper)
- 4 cups vegetable oil (for deep-frying)
Directions See How It's Made
- Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
- In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
- Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
- Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
- Heat about 4 cups oil in a wok or deep saucepan to 375°F.
- Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
- Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
- Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
- Serve with rice.