"Something Smells Fishy"
It’s that time of year again where it’s all about the seafood. This seafood month I’m going to try my best to make it as interesting as possible. Unfortunately for some I’m not really starting with as much of a bang, I went for my tried and true go to recipe for Sweet and sour fish. It’s that recipe you can whip up real quick when you need a fast dinner that absolutely everyone will love.
I sweet and sour everything, meatballs, chicken and fish, the works. For the most part my sweet and sour sauce is standard with a few tweaks here and there depending on the meat it will sauce. In this sauce I added a little more heat with the addition of scotch bonnet peppers.
I used to make this sweet and sour fish so very often and then I stopped. However last month I had a birthday dinner party for a friend and my sister wanted a fish. This recipe reared its little head and it was a huge hit, everyone loved it even more than the chicken. I had to make it again the following week back by popular demand, that’s was when I decided it might be a good idea to put the recipe on the blog for seafood month.
The beauty with the sauce is it does not make the fish soggy. My biggest peeve is a sweet and sour that coats the crispy meat and totally drowns it. This one will be a crowd pleaser for sure and every fish eater will be more than pleased to have this for dinner.
Ingredients (printable recipe)
For the Sauce
1 teaspoon coconut oil
¼ cup Red bell pepper
¼ cup Yellow bell pepper
¼ cup Green bell pepper
½ scotch bonnet pepper minced
¼ cup onion
¼ cup Ketchup
1 whole Lime (juice)
2/3 cup Pineapple jam
½ teaspoon salt
1 tablespoon sugar
For the Fish
4-6 snapper fillet cut into strips
½ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Onion powder
½ cup Flour
½ cup Cornstarch
½ cup cornmeal
¼ teaspoon salt
½ cup milk
Oil for frying
For the sauce
- Heat the coconut oil in a saucepan
- Add all the peppers and onions and sauté until the onions begin to soften
- Add the ketchup, lime juice, pineapple jam, salt, and sugar and cook until the jam has melted.
- Make the sauce thicken slightly and then set aside
For the fish
- Heat the oil in a frying pan
- Season the fillets with salt, black pepper, and onion powder
- In a paper bag or zip loc bag combine flour, cornstarch, cornmeal salt and mix
- In a bowl beat the eggs and milk
- Add all the fish to the flour mixture and coat evenly
- Shake off the excess flour and transfer them all into the milk and egg mixture (you can also do them one by one)
- Place all the fish into the bag of flour and coat the fish again, lay them own on a plate or a sheet of foil for about 1-2 minutes so the coating can bond together
- Add the fish to the hot oil, skin side down if your using fillets with skin
- Fry until golden brown on both sides transfer to a cooling rack until all the fillets are done
- Add the fish to a large bowl and pour over all the sauce on top
- Stir to coat evenly
- Serve with your favorite sides