Crispy Fish With Lemon Sauce Recipe
How can anyone not agree with me that this Crispy Fish With Lemon Sauce is simply delicious? This Crispy Fish With Lemon Sauce makes a compelling Main Dish for most party meals. This is the best recipe of Fish I have ever made. You must try this recipe.
Ingredients
LEMON SAUCE
1 cup water
1 piece lemon rind (about 1-inch square)
1/3 cup fresh lemon juice
3 tablespoons brown sugar
1 piece fresh ginger (about 1-inch square) pared and thinly sliced
1 teaspoon instant chicken bouillon granules
1 1/2 tablespoons cornstarch
2 tablespoons water
FISH
3/4 cup all-purpose flour, divided
2 whole fish (about 12 ounces each), cleaned and scaled
6 tablespoons water
1 1/2 teaspoons vegetable oil
Vegetable oil for frying
1 egg white
4 green onions, thinly sliced
Directions
For sauce, combine 1 cup water, lemon rind and juice, sugar, ginger and bouillon in medium saucepan.
Bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat, strain sauce and return to saucepan.
Blend cornstarch and the 2 tablespoons water in small cup; stir into saucepan.
Cook and stir until sauce boils and thickens.
Simmer 5 minutes, stirring often.
Keep warm.
For fish, place 1/4 cup of the flour in shallow bowl.
Coat fish on both sides with flour.
Combine remaining 1/2 cup flour, the water and 1 1/2 tea spoons vegetable oil in large bowl.
Beat with whisk until smooth.
Heat vegetable oil in wok or large skillet over high heat to 375°F.
Beat egg whites with electric mixer in large bowl until stiff peaks form.
Fold whites into batter.
Dip one of the whole fish into batter, letting excess drain off.
Carefully add fish to wok and cook until golden and cooked through, 8 to 10 minutes.
Turn fish over once during cooking.
Drain on paper towels.
Repeat with second fish.
Place fish on serving plate.
Stir onions into Lemon Sauce and pour over fish.
Bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat, strain sauce and return to saucepan.
Blend cornstarch and the 2 tablespoons water in small cup; stir into saucepan.
Cook and stir until sauce boils and thickens.
Simmer 5 minutes, stirring often.
Keep warm.
For fish, place 1/4 cup of the flour in shallow bowl.
Coat fish on both sides with flour.
Combine remaining 1/2 cup flour, the water and 1 1/2 tea spoons vegetable oil in large bowl.
Beat with whisk until smooth.
Heat vegetable oil in wok or large skillet over high heat to 375°F.
Beat egg whites with electric mixer in large bowl until stiff peaks form.
Fold whites into batter.
Dip one of the whole fish into batter, letting excess drain off.
Carefully add fish to wok and cook until golden and cooked through, 8 to 10 minutes.
Turn fish over once during cooking.
Drain on paper towels.
Repeat with second fish.
Place fish on serving plate.
Stir onions into Lemon Sauce and pour over fish.
.JPG)
