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Batter Fried Fish With Sweet N Sour Medley

Diet.Guru's picture
Ingredients
For sweet 'n' sour medley
  Diagonally sliced carrot 1⁄2 Cup (8 tbs) (Sliced Thin)
  Water 1⁄4 Cup (4 tbs)
  Unsweetened canned pineapple chunks 1⁄2 Cup (8 tbs), drain and reserve juice (No Sugar Added)
  Diced red bell peppers 1⁄4 Cup (4 tbs)
  Diced green bell peppers 1⁄4 Cup (4 tbs)
  Teriyaki sauce 2 Teaspoon
  Firmly packed brown sugar 2 Teaspoon
  Cornstarch 1 Teaspoon
  Rice wine vinegar 1 Teaspoon
  Salt 1⁄8 Teaspoon
For batter
  All purpose flour 3 Tablespoon
  Double-acting baking powder 1⁄4 Teaspoon
  Water 3 Tablespoon
  Scrod fillets 10 Ounce, cut into 1 inch pieces
  Vegetable oil 4 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish

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