Batter Fried Fish with Sweet N Sour Medley Recipe
Ingredients
| Sweet 'n' Sour Medley | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
| Water | 1/4 Cup (16 tbs) | |
| Pineapple chunks | 1/2 Cup (16 tbs), canned | |
| 1/4 cup each diced red and green bell peppers | ||
| 2 teaspoons each firmly packedbrown sugar and teriyaki sauce | ||
| 1 teaspoon each cornstarch and rice wine vinegar | ||
| Salt | 1/8 Teaspoon | |
| Batter and Fish | ||
| All purpose flour | 3 Tablespoon | |
| 1/4 teaspoon double-acting baking powder | ||
| Water | 3 Tablespoon | |
| 10 ounces scrod fillets, cut into 1-inch pieces | ||
| 1 tablespoon plus 1 teaspoon vegetable oil | ||
Directions
Sweet 'n' Sour Medley: In 1-quart saucepan combine carrot and water; bring to a boil.
Reduce heat, cover, and let simmer until carrot slices are tender, about 3 minutes; stir In pineapple chunks and red and green peppers and cook until mixture is heated.
In measuring cup or small bowl combine reserved pineapple juice with remaining ingredients for sweet 'n' sour medley, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly, until mixture thickens and is thoroughly heated.
Set aside.
Fish: In small bowl, using fork, combine dry ingredients; add water and stir until batter is smooth.
Add fish pieces to batter and turn until thoroughly coated.
In 10-inch nonstick skillet heat oil over medium-high heat; add fish and cook until golden brown on bottom, 3 to 4 minutes.
Carefully turn pieces over and cook until other side is browned; remove to a serving platter and top with warm sweet 'n' sour medley.
Reduce heat, cover, and let simmer until carrot slices are tender, about 3 minutes; stir In pineapple chunks and red and green peppers and cook until mixture is heated.
In measuring cup or small bowl combine reserved pineapple juice with remaining ingredients for sweet 'n' sour medley, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly, until mixture thickens and is thoroughly heated.
Set aside.
Fish: In small bowl, using fork, combine dry ingredients; add water and stir until batter is smooth.
Add fish pieces to batter and turn until thoroughly coated.
In 10-inch nonstick skillet heat oil over medium-high heat; add fish and cook until golden brown on bottom, 3 to 4 minutes.
Carefully turn pieces over and cook until other side is browned; remove to a serving platter and top with warm sweet 'n' sour medley.
Chef
