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Sweet & Sour Batter Fish


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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.


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 by fishfillet
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