Sweet & Sour Whole Fish
Submitted by papasmurf
Deep-fried whole red snapper with a crispy flour coating, smothered in homemade sweet and sour sauce with pineapple, bell pepper, and onion. A showstopping Chinese-style centerpiece.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThere’s nothing more dramatic on a dinner table than a whole fried fish draped in bright, glossy sweet and sour sauce. This is the kind of dish that makes people put their phones down.
A whole red snapper gets scored, egg-washed, and dredged in flour before taking a deep plunge into hot oil. The result is a shatteringly crispy skin wrapped around tender, flaky white meat.
The sauce is a classic: ketchup, vinegar, sugar, and cornstarch simmered with chunks of green bell pepper, white onion, and diced pineapple until thick and clingy.
Pour it right over the hot fish so it sizzles on contact, and serve immediately while the crust is still crackling.
Chef Tips
- Score the fish on both sides. Three diagonal slashes about a quarter-inch deep lets the heat penetrate evenly and keeps the fish from curling.
- Test your oil temperature by dropping in a bread cube. If it rises immediately and browns, you’re good to go. Rushing this step means greasy fish.
- Lower the fish head-first into the oil slowly and gently. Splashing hot oil is no joke. Use a long pair of tongs or a spider strainer.
- Serve immediately. The magic of this dish is the contrast between the crunchy crust and the saucy topping. Waiting turns crispy into soggy.
Ingredients
Directions
Clean and scale the fish, leaving on the head and tail.
Pat dry. Lightly season the inside and outside of fish with salt and make three slashes ¼ inch deeo on each side for better cooking.
Brush the fish with the beaten egg then roll in the flour.
Pour 3 inches of oil into a roasting pan and heat.
Test the temperature by droppinbg in cube of bread.
If it raises to the surface immediately and browns, the oil is ready.
Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish.
Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels.
Lay the fish on a serving platter and cover with the sweet and Sour Sauce.
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