Crispy Fish With Sweet And Sour Sauce

I made this today and was delighted with the great flavour and the ease of this recipe. But what i loved most was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a bon appetit recipe, april, 1991.

Steps

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 375f.

Add batter-coated fish pieces to oil in batches and fry until crisp a.

Ingredients

sea bass fillet, cornstarch, all-purpose flour, vegetable oil, baking powder, salt, water, pineapple chunks in juice, sugar, red wine vinegar, hot pepper sauce, garlic, fresh ginger, lemon, rind of, red bell pepper