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Crispy Fish With Sweet and Sour Sauce

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“You really can use any large meaty fillets of fish for this, cod, snapper and tilapia are good. You might want to double this recipe, this is really good!”

Ingredients Nutrition


  1. Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
  2. In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
  3. Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
  4. Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
  5. Heat about 4 cups oil in a wok or deep saucepan to 375°F.
  6. Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
  7. Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
  8. Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
  9. Serve with rice.

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