Category
Cod
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Our sweet and sour fish recipe is not heavy or greasy unlike some takeout dishes you’ve had before. Follow our tips for recreating this restaurant classic at home, with perfectly crispy fish and a fresh sweet and sour sauce that coats the fish and noodles.
Difficulty: medium
Cannot be frozen
Ingredients
3 cups canola oil
¾ cup all-purpose flour
2½ Tablespoons cornstarch, divided
¼ teaspoon baking powder
⅛ teaspoon ground white pepper
⅔ cup cold club soda
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2 x 8-ounce fresh cod portions, pin-boned and cut into 1-inch chunks
1 red onion, sliced
1 red bell pepper, cored, seeded, and chopped
2 Tablespoons ketchup
8-ounce can pineapple chunks, in juice, drained
⅔ cup water
2 Tablespoons rice wine vinegar
2 Tablespoons sugar
16 ounces fresh egg noodles
½ cup fresh cilantro, roughly torn
kosher salt
Directions
Heat the oil in a heavy-based pot or saucepan to 375°F; use an instant-read thermometer for best results.
Meanwhile, in a large mixing bowl, whisk together the flour, 1 Tablespoon cornstarch, baking powder, white pepper, and ½ teaspoon salt. Gradually whisk in the club soda to make a smooth batter.
When the oil is ready, drop the cod into the batter, turning to coat. Remove from the batter, letting the excess drip off and, working in batches if necessary, lower into the hot oil and fry until golden and crisp, turning a few times, 3-4 minutes. Repeat as needed.
Remove completed batches to a cooling rack set over a baking sheet; loosely cover with aluminum foil to keep warm. Bring a saucepan of water to a rapid simmer.
Heat a wok over high heat until hot. As the wok heats up, combine the remaining 1 ½ Tablespoons cornstarch with 2 Tablespoons water in a small bowl, whisking to make a slurry.
When the wok is ready, add 2 Tablespoons of the frying oil and swirl to coat; add the onion and bell pepper, stir-frying for 1 minute.
Add the ketchup and stir-fry for 30 seconds. Stir in the pineapple chunks, water, vinegar, and sugar; bring the sauce to a steady simmer and cook for 2 minutes.
Gradually whisk in the cornstarch slurry, simmering until the sauce is of a thin coating consistency; you may not need to use all the slurry.
Add the fried cod to the sauce, gently folding with a spatula to combine. Set off the heat.
Add the noodles to the simmering water and cook according to packet instructions. Drain well.
To serve, divide the noodles, fish stir-fry, and cilantro between bowls.