Crispy Fish Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), preferably cod
- 2 tablespoon lemon juice
- 2 bell peppers, red and yellow
- 1 small Can (s) pineapple pieces, approx. 250 g, or fresh
- 2 egg whites
- 40 g cornstarch
- 1 liter vegetable oil
- 250 ml sauce (sweet and sour sauce, from stores or here in the recipe database)
- 2 tablespoon chives
- soy sauce
- Sambal Oelek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fish fillet into large pieces and drizzle with the lemon juice. Clean the peppers and cut into fine strips. Drain the pineapple and collect the juice.
- Beat the egg white a little to make it frothy and airy. Season the fish with salt and pepper.
- Heat the oil in a suitable saucepan or deep fryer to around 175 ° C.
- Turn the fish first in the cornstarch and then in the egg white. Then bake in the fat in portions for approx. 5 minutes and keep warm.
- 2 tablespoon. Heat the oil in a pan and fry the paprika for about 2 minutes, then add the pineapple and fry for another 2 minutes. Now add the sweet and sour sauce and some juice to taste. Finally, season with a little soy sauce, salt, pepper and sambal oelek.
- Arrange the fish with the vegetables on plates and sprinkle with chives.
- Rice tastes best with it.
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