Crispy Fish With Sweet And Sour Sauce Recipes

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CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE



Crispy Fish Tacos with Spicy Sweet and Sour Sauce image

Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 21

1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)
2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro

Steps:

  • In small bowl, mix all sauce ingredients well; set aside.
  • In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 800 mg, Sugar 5 g, TransFat 1 g

SWEET AND SOUR FISH



Sweet and Sour Fish image

Any kind of filleted fish can be substituted in this recipe.

Provided by ASUAYAN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 1h

Yield 3

Number Of Ingredients 13

1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 ½ tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Steps:

  • Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
  • Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
  • For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
  • Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g

CRISPY FISH WITH SWEET AND SOUR SAUCE



Crispy Fish with Sweet and Sour Sauce image

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.

Provided by evelynathens

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sea bass fillet, cut into 3/4 inch wide slices
3 tablespoons cornstarch
1 cup all-purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 can pineapple chunks in juice (totalling 1 cup juice)
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 clove garlic, crushed
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon, rind of
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

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 375°F.
  • Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
  • Using slotted spoon, transfer fish to paper towel-lined dish and drain.
  • Reheat oil if necessary between batches.
  • Arrange fish on platter.
  • Reheat sauce briefly, spoon over fish and serve.

CRISPY FISH WITH SWEET-AND-SOUR SAUCE



Crispy Fish with Sweet-and-Sour Sauce image

Categories     Fish     Ginger     Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

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 ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
  • Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

CRISPY FISH WITH SWEET AND SOUR SAUCE



Crispy Fish With Sweet and Sour Sauce image

You really can use any large meaty fillets of fish for this, cod, snapper and tilapia are good. You might want to double this recipe, this is really good!

Provided by Kittencalrecipezazz

Categories     Halibut

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs halibut fillets (cut into about 1-inch pieces)
1/4 cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water
4 cups favorite sweet and sour sauce (homemade or purchased, or to taste)
1 large bell pepper, seeded and coarsley chopped (use red bell pepper)
4 cups vegetable oil (for deep-frying)

Steps:

  • Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
  • In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
  • Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
  • Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
  • Heat about 4 cups oil in a wok or deep saucepan to 375°F.
  • Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
  • Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
  • Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
  • Serve with rice.

Nutrition Facts : Calories 3015.9, Fat 252.1, SaturatedFat 32.9, Cholesterol 93.1, Sodium 1457.2, Carbohydrate 123.5, Fiber 4.6, Sugar 56.1, Protein 68.7

CRISPY FISH WITH OUR FAVORITE SAUCE



Crispy Fish with Our Favorite Sauce image

Sour cream and mayo combine with lemon zest to create a tasty sauce for fish coated in Parmesan and skillet-cooked till crispy.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 cup finely chopped peeled seeded cucumbers
1/4 cup sour cream
1/4 cup KRAFT Real Mayo
1 tsp. lemon zest
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. flour
6 tilapia fillets (1-1/2 lb.)
1 Tbsp. olive oil
1 Tbsp. butter

Steps:

  • Combine first 4 ingredients. Refrigerate until ready to use.
  • Mix cheese and flour in pie plate. Dip fish, 1 fillet at a time, in cheese mixture, turning to evenly coat both sides of each. Heat oil and butter in large nonstick skillet on medium-high heat until butter is melted. Add 3 fish fillets; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Repeat with remaining fish fillets.
  • Serve with sour cream mixture.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g

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