Crispy Fish with Sweet and Sour Sauce

Recipe by evelynathens
READY IN: 25mins




  • 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 garlic and stir for about 30 seconds, until fragrant.
  • Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
  • Add bell pepper and stir-fry just to heat through, about 30 seconds.
  • Add pineapple juice mixture and pineapple chunks 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°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.