|Firm white fish fillets||1 1/4 Pound , cut into 1 1/2 x 2 inch strips (Use Fish Such As Cod, Sea Bass, Or Halibut)|
|White pepper||1/4 Teaspoon|
|For sweet and sour sauce|
|Water||1/2 Cup (8 tbs)|
|White distilled vinegar||1/2 Cup (8 tbs)|
|Packed brown sugar||1/3 Cup (5.33 tbs)|
|Pickled cucumber||1/4 Cup (4 tbs) (Chinese Style)|
|Hot pepper sauce||1/4 Teaspoon|
|White pepper||1 Pinch|
|Flour||2 Ounce (For Dry Coating)|
|Egg||1 , lightly beaten|
|Cornstarch||2 Ounce (For Dry Coating)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Carrot||1/2 Small , cut into matchstick pieces|
|Green onion with top||1 , cut into 2|
|Cornstarch||2 Teaspoon , mixed with 1 tablespoon water|
|Water||1 Tablespoon (For Mixing With Cornstarch)|
Sprinkle fish with salt and pepper and set aside.
Combine sweet and sour sauce ingredients in a medium bowl and set aside.
Place flour, egg, and cornstarch in separate bowls.
Coat each piece of fish with flour, shaking off the excess.
Dip fish in egg, then dredge with cornstarch.
Set aside for 10 minutes.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add fish, a few pieces at a time, and cook for 4 minutes or until golden brown.
Lift out and drain on paper towels.
Keep warm in a 200°F oven while cooking remaining fish.
Bring sauce to a boil over medium-high heat.
Add carrot and green onion and cook for 30 seconds.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Pour sauce on a platter.
Arrange fish over sauce and serve immediately.
Serving size Complete recipe
Calories 1795Calories from Fat 551
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 7 g35%
Trans Fat 0 g
Sodium 3354 mg139.75%
Total Carbohydrates 195 g65%
Dietary Fiber 4 g16%
Sugars 86 g
Protein 113 g226%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet