Sweet & Sour Deep Fried Fish Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Whole red rock fish/Rock cod2 1⁄2 Pound, cleaned and scaled (1 Fish, Leave On Head And Tail)
 Dry sherry1⁄4 Cup (4 tbs)
 Cornstarch1⁄2 Cup (8 tbs)
 Sweet and sour sauce1⁄2 Cup (8 tbs) (Red)
 Green bell pepper1 Small, stemmed, seeded, and slivered
 Firm ripe tomato1 Small, cored and cut into 6 wedges
 Fresh cilantro sprigs1 (Coriander)
 Salad oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1812 Calories from Fat 296

% Daily Value*

Total Fat 33 g51%

Saturated Fat 5 g24.8%

Trans Fat 0.3 g

Cholesterol 396.9 mg

Sodium 1641 mg68.4%

Total Carbohydrates 137 g45.6%

Dietary Fiber 3.1 g12.4%

Sugars 55 g

Protein 214 g428.6%

Vitamin A 66.5% Vitamin C 127.7%

Calcium 12.1% Iron 30.8%

*Based on a 2000 Calorie diet


Rinse fish and pat dry.
With a sharp knife, make about six 1/2-inch-deep diagonal slashes across each side of fish.
Rub fish all over with sherry; then coat with cornstarch, patting it on.
Half-fill a wok or deep 12- to 14-inch frying pan with oil and heat to 375CF on a deep-frying thermometer.
Slowly slide fish into oil.
Cook fish until golden brown, about 5 minutes; if fish isn't completely submerged, gently spoon hot oil over fish as it cooks.
With a large wire skimmer or 2 wide slotted spatulas, carefully lift fish from oil.
Drain briefly, then place on a heatproof rimmed platter; serve, or keep warm in a 150° oven for up to 15 minutes.
Heat Red Sweet & Sour Sauce until bubbly.
Stir in bell pepper and tomato.
Pour sauce around (not over) fish on platter.
Garnish with cilantro.
Lift portions of fish onto plates; spoon sauce over top.