Batter Fried Fish With Sweet And Sour
1/4 cup water
1/2 cup canned pineapple chunks (no sugar added), drain and reserve juice
1/4 cup each diced red and green bell peppers
2 teaspoons each firmly packed brown sugar and teriyaki sauce
1 teaspoon each cornstarch and rice wine vinegar
1/8 teaspoon salt
Batter and Fish:
3 tablespoons all-purpose flour
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
3 tablespoons water
10 ounces scrod fillets, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon vegetable oil
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