Crispy Sweet and Sour Fish Recipe

If you’re searching for a dish that balances bold flavors and memorable textures, look no further than Crispy Sweet and Sour Fish. Imagine perfectly golden pieces of flaky white fish, enveloped in a glaze that’s tangy, sweet, and vibrant—all coming together in a single, show-stopping plate. This dish isn’t just a feast for the senses; it’s quick enough for a weeknight dinner yet festive enough for a special occasion. I genuinely can’t wait to share this beloved recipe with you.

Ingredients You’ll Need

The secret to a truly delicious Crispy Sweet and Sour Fish lies in a handful of simple but thoughtfully chosen ingredients. Each one is essential, bringing its own note to the final dish—crispiness, color, zing, or that irresistible glossy sauce you want to lick off the spoon.

• Firm white fish fillets (500g): Choose varieties like cod, basa, or tilapia, which fry up beautifully while staying tender on the inside.
• Salt (1 tsp): Brings out the natural sweetness of the fish and seasons every bite.
• White pepper (1/2 tsp): Lends a gentle heat and subtle complexity that black pepper just can’t match.
• Cornstarch (1/4 cup + 1 tbsp): Used for both crisping the fish and thickening the sauce—key to that signature crunch and glossy finish.
• Egg white (1): Acts as a light binder so the cornstarch clings to the fish, helping that flavorful coating puff up when fried.
• Cooking oil (for frying + 1 tbsp): A neutral oil is best for both deep-frying the fish and sautéing the vegetables for a clean, clear taste.
• Onion (1/2, sliced): Caramelizes slightly during sautéing, adding sweetness and depth to the sauce.
• Bell pepper (1, sliced): Offers a pop of color and a mild, juicy crunch—pick any hue you like.
• Water (1/4 cup): Helps simmer all the sauce elements together until perfectly blended.
• Rice vinegar (2 tbsp): Brightens everything up with a clean, tangy note essential to sweet and sour flavors.
• Sugar (2 tbsp): Rounds out the tartness, balancing the sauce so it’s not too sharp.
• Ketchup (2 tbsp): Delivers both sweetness and a gentle acidity, plus gives the sauce its gleaming red hue.
• Soy sauce (1 tbsp): Lends saltiness and umami, enhancing the overall savoriness.
• Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water): Thickens the sauce so it clings to every crispy piece of fish just right.

How to Make Crispy Sweet and Sour Fish

Step 1: Prepare the Fish

Begin by cutting your fish fillets into generous, bite-sized pieces—think big enough for a substantial bite, but small enough to get plenty of surface area crispy. Sprinkle them with salt and white pepper to infuse flavor all the way through. Then, whisk up the egg white until frothy, and gently toss the fish pieces to coat. Finally, tumble each piece in cornstarch, giving them a snowy, even layer. This is where the magic starts, setting the stage for the crunch to come.

Step 2: Fry Until Golden Crispy

Heat your oil in a big wok or deep pan; you want just enough to let the fish float and sizzle. Fry the pieces in batches so each one gets enough space and attention—don’t crowd the pan! Watch them carefully as they transform from pale to gorgeously golden and crisp, turning as needed for even cooking. When they’re perfectly crunchy, lift them out onto paper towels to drain. The aroma alone is enough to have you sneaking a taste!

Step 3: Start the Sweet and Sour Sauce

Grab another pan (or clean your wok) and swirl in a tablespoon of oil. Sauté the sliced onions and bell peppers for two to three minutes—just until they start to soften, but still have a lovely bite and retain their color. This step is all about building flavor and brightness, and those vegetables will soak up the sauce beautifully.

Step 4: Build and Thicken the Sauce

Next, add the water, rice vinegar, sugar, ketchup, and soy sauce straight into the pan. Give it a good mix and bring the liquid to a simmer. As soon as the sauce is bubbling, pour in the cornstarch slurry while stirring constantly. Cue the transformation! The liquids will thicken quickly into a glossy glaze, perfect for enveloping every crispy morsel of fish.

Step 5: Toss and Serve

Now, the moment you’ve been waiting for: gently add your crispy fish into the pan, tossing with care so every piece gets drenched in sweet, tangy sauce but stays perfectly crunchy. The finished Crispy Sweet and Sour Fish should be served immediately while piping hot and crackling, garnished with sesame seeds and fresh scallions if you’re feeling extra fancy!

How to Serve Crispy Sweet and Sour Fish

Garnishes

A sprinkle of toasted sesame seeds and a handful of finely sliced scallions on top of your Crispy Sweet and Sour Fish add the final touch—there’s something magical about that fresh, nutty finish. For extra zing, a scatter of chopped cilantro or a squeeze of lime brightens everything up even more.

Side Dishes

Steamed jasmine rice is the undisputed classic, soaking up all those sweet and sour juices. But don’t be afraid to try stir-fried noodles, garlicky greens like bok choy, or even a crisp Asian-style slaw for contrasting freshness alongside your Crispy Sweet and Sour Fish.

Creative Ways to Present

If you’re entertaining, serve the Crispy Sweet and Sour Fish on a big platter, heaped with colorful veggies and scattered herbs for maximum impact. For something playful, spoon portions into lettuce cups or serve in individual small bowls as part of a tapas-style spread. However you present it, this dish is always the star of the table!

Make Ahead and Storage

Storing Leftovers

If you wind up with leftover Crispy Sweet and Sour Fish, store it in an airtight container in the refrigerator. While the fish won’t be as crispy the next day, the flavors deepen and the dish is still incredibly satisfying for a quick lunch or next-day dinner.

Freezing

Freezing is best done before tossing the fried fish in the sauce. Lay the crispy fish pieces on a lined tray, freeze until solid, then transfer to a resealable freezer bag. Freeze the sauce separately in another container. This way, you preserve as much crispiness as possible when reheating.

Reheating

To bring Crispy Sweet and Sour Fish back to life, reheat the fish pieces in a hot oven or air fryer until heated through and crispy. Warm the sauce separately on the stovetop, then toss the two together just before eating. This simple step will help revive both flavors and texture.

FAQs

Can I use frozen fish fillets for Crispy Sweet and Sour Fish?

Absolutely—just make sure the fish is completely thawed and patted dry with paper towels to avoid excess moisture, which can prevent the crispy coating from forming properly.

What vegetables work well in the sweet and sour sauce?

Onions and bell peppers are classics for their sweetness and color, but you can also add pineapple chunks, snap peas, or thin slices of carrot for extra crunch and brightness.

Is there a gluten-free option for the sauce?

Yes! Use tamari or coconut aminos in place of soy sauce, and double-check your ketchup choice to make sure it’s gluten-free—this keeps Crispy Sweet and Sour Fish accessible for everyone at the table.

How can I make the dish less sweet or more sour?

Simply tweak the sugar and rice vinegar quantities in the sauce to suit your tastes—add the vinegar gradually and taste as you go if you prefer a tangier punch.

Can I prepare any components ahead of time?

Definitely! You can slice the vegetables and mix up the sauce ingredients in advance, keeping them in the fridge. The fish is best fried fresh, but having everything prepped ahead makes dinner feel effortless.

Final Thoughts

I hope you feel inspired (and hungry!) to try this Crispy Sweet and Sour Fish in your own kitchen. It’s a dish that brings people together, sparking conversation and happy memories with every zesty, crunchy bite. Let me know how yours turns out—this is a recipe you’ll want on repeat!

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