Batter Fried Fish With Sweet And Sour Medley Recipe
A never to be missed recipe of Batter Fried Fish With Sweet And Sour Medley. Once you try this Batter Fried Fish With Sweet And Sour Medley things will change for good. This Batter Fried Fish With Sweet And Sour Medley when served as a Side Dish will bring happiness in your dining room. Stock up on Fish as you will want to make this Batter Fried Fish With Sweet And Sour Medley time and again. Stop looking and try this Batter Fried Fish With Sweet And Sour Medley recipe immediately.
Ingredients
1/2 cup diagonally sliced carrot (thin slices)
1/4 cup water
1/2 cup canned pineapple chunks (no sugar added), drain and reserve juice
1/4 cup each diced red and green bell peppers
2 teaspoons each firmly packed brown sugar and teriyaki sauce
1 teaspoon each cornstarch and rice wine vinegar
1/8 teaspoon salt
Batter and Fish:
3 tablespoons all-purpose flour
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
3 tablespoons water
10 ounces scrod fillets, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon vegetable oil
Directions
To Prepare 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.
To Prepare 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.
To Prepare 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.
