Crispy fish sweet and sour

Ingredients for 4 servings:

• 800 g fish fillet(s), preferably cod
• 2 tbsp lemon juice
• 2 bell peppers, red and yellow
• 1 small can of pineapple pieces, approx. 250 g, or fresh
• 2 egg whites
• 40 g cornstarch
• 1 liter vegetable oil
• 250 ml sauce (sweet and sour sauce, from a store or here in the recipe database)
• 2 tbsp chives
• Soy sauce
• Sambal Oelek
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asian, simple, quick and delicious

Cut the fish fillet into large pieces and drizzle with lemon juice. Clean the bell peppers and cut into thin strips. Drain the pineapple and reserve the juice. Beat the egg whites slightly until they are foamy and fluffy. Season the fish with salt and pepper. Heat the oil in a suitable saucepan or deep fryer to approx. 175°C. Toss the fish first in the cornstarch and then in the egg whites. Then fry in batches in the fat for approx. 5 minutes and keep warm. Heat 2 tbsp. oil in a pan and fry the bell peppers for approx. 2 minutes, then add the pineapple and fry for another 2 minutes. Now add the sweet and sour sauce and a little juice to taste. Finally, season to taste with a little soy sauce, salt, pepper, and sambal oelek. Arrange the fish and vegetables on plates and sprinkle with chives. Serve with rice.