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Sweet and Sour Fish

Ocean whitefish is as delicious prepared sweet and sour style as chicken breast meat is! Every American Asian restaurant seems to have sweet and sour chicken on the buffet. It is one of the buffet items most often chosen by children and adults alike. Children have a natural tendency to love finger foods, particularly those they can dip in sauce. After trial and error attempts at creating sweet and sour chicken at home which tastes identical to American Asian, the natural progression was to try fish.

The breading on sweet and sour chicken in American Asian restaurants is thick and of a consistency that puffs up during cooking. It is quite similar to the batter found on fish in American fish houses such as Captain D’s and Long John Silver’s. So why not sweet and sour fish? Why not, indeed! It is both very tasty and nutritious. There is an extremely easy method of preparing this type of batter at home! It works great for chicken or fish and easy recipes are gems. Another version for a batter that is thinner is also provided below.


3 Ocean Whitefish fillets

1 box McCormick’s Golden Dipt Fish & Chip batter

1 1/4 Cups water

Approximately 1/2 teaspoon Ground Ginger

Approximately 1/2 teaspoon Garlic Powder

Approximately 1/4 teaspoon Ground Black Pepper

Cooking Oil


1. Rinse fish fillets and pat dry with paper toweling. This allows the batter to adhere better.

2. Using a pair of kitchen shears, cut each fish fillet into strips about an inch wide. Cut the strips into 1 1/2 – 2 inch long pieces. Set aside.

3. Preheat a Fry Daddy, or deep fat fryer of some type. If one is not available, use a deep dish family size skillet with quite a bit of cooking oil in it.

4. In a medium mixing bowl, place the entire contents of one package of Golden Dipt Fish & Chip Batter mix.

5. Sprinkle a little garlic powder, ground ginger, and black pepper into the batter mix. Do not use a lot of any of the three. Use the above approximations as a guide. Mix well with a fork.

6. Add 1 1/4 cups of cool water to the dry batter mixture and stir by hand to form the batter. The batter will be a little thick.

7. Using a pair of tongs after the deep fat fryer has heated, dip each piece of fish in the batter. Hold over the batter bowl to allow the excess batter to drain.

8. Gently drop the coated fish, one piece at a time, into the deep fat fryer and allow to cook until the batter is golden brown. Allow each piece dropped into oil a few seconds before dropping in the next piece. This will keep the pieces from sticking together during frying. The fish will sink to the bottom when dropped into the oil and rise to the surface when done.

9. Remove when fully cooked to a cooling rack placed over a shallow pan to drain excess oil from fish. The fish will contain less oil when fried if a deep fryer is used in which the oil temperature can be adjusted. Start the fish frying at 325 degrees Fahrenheit. Allow to fry for 2-3 minutes until light golden brown and the sizzling noise stops. Remove from the heat to the cooling rack to drain and allow to cool to room temperature. Bring the heat in the deep fryer up to 375 degrees Fahrenheit and return the fish to the fryer until dark golden brown for a crisper coating. This process stops the fish from absorbing the oil when the steam is released from the fish.

10. Serve with sweet and sour sauce on the side for dipping. A sweet and sour sauce recipe is provided below.

This fish recipe is delicious served with stir fried rice and an egg roll or spring roll. The recipe will feed 4 adults or 3 adults and 2 children.

To make your own batter which is a thinner breading, use the following batter recipe.


3 Ocean Whitefish fillets

2 Cups all-purpose flour

1/2 Cup Milk

Approximately 1/2 teaspoon Ground Ginger

Approximately 1/2 teaspoon Garlic powder

Approximately 1/4 teaspoon Ground Black Pepper

Cooking Oil


1. Follow the above directions to prepare the fillets for dipping in the batter.

2. Heat a Fry Daddy or deep fat fryer of some type.

3. Place 2 Cups flour in a shallow bowl and add the garlic powder, ground ginger and black pepper in the same manner as above.

4. Stir with a fork or spoon to blend the spices and herbs into the flour. Set aside.

5. Place the milk in a shallow container.

6. Using a pair of tongs, dip a piece of fish first into the milk. Hold over the mixture to allow excess to drain. Immediately dredge in the flour mixture. Shake off excess flour mixture and drop into the hot oil.

7. Allow to cook until fully done and batter is golden brown. The fish will rise to the top of the oil when done. Follow the frying instructions above to achieve less oil in the fish.

8. Remove to a cooling rack over a shallow pan to allow excess oil to drain from the fish.

9. Serve with sweet and sour sauce on the side. Due to this recipe having thinner batter, it will not feed as many as the previous recipe. It will only serve 3 adults. The Sweet and Sour Sauce recipe follows. It is also delicious with a bought Sweet and Sour Sauce.


This recipe provides 1 cup of sweet and sour sauce.


2/3 Cup Rice Vinegar

8 Tablespoons Brown Sugar

2 Tablespoons Ketchup

2 teaspoons Soy Sauce

4 teaspoons Corn Starch

8 teaspoons cool Water


1. Mix the vinegar, brown sugar, ketchup, and soy sauce together in a saucepan and bring to a boil.

2. Mix the corn starch into the cool water. Stir until well dissolved. If a thicker sauce is desired, add additional corn starch but do not add additional water. Corn starch dissolves best in cool water.

3. Add the corn starch mixture to the saucepan of other ingredients. Stir until sauce thickens.

4. Remove the sauce from heat and allow to cool before serving.

These are immensely enjoyable sweet and sour fish recipes. The same recipes can be used to prepare sweet and sour chicken.