fishfillet Posted September 28, 2007 Share Posted September 28, 2007 (edited) Typical Chinese style sweet and sour fish usually just dips the fish in cornstarch with a little bit of seasoning, then deep fry them, then throwing them with sweet and sour sauce & stir fried vege's. Fish It's better to use fish with firm white meat like flathead. Slice fish into strips and wipe them dry with cloth beforehand. Basic Batter 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon curry powder pinch of paprika and pepper one can of beer (substitute soda water for halal version) Basically you mix the dry ingredients first, then you pour in your one can of beer and you will get a nice batter. Let it rest for 15 minutes but not more than one hour. Take your fish strips and dip them lightly in cornstarch, don't coat too much here, shake off excess cornstarch. After that, dip them into the batter, coat nicely. Then deep fry on 350 degrees farenheit, slowly slide the fish down, don't drop them down too fast and don't crowd your pot. Deep fry in batches until golden brown. For them to stay crispy while preparing sauce, keep them in a slightly warm oven. Edited September 28, 2007 by fishfillet Link to comment Share on other sites More sharing options...
Steve07 Posted November 22, 2007 Share Posted November 22, 2007 sounds really nice,definately gunna try this one next time i get a few flatties or trevally!! Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now