INGREDIENTS
1 red snapper, whole fish
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon McCormick Sea Salt
1/2 teaspoon McCormick Black Pepper
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1 red/yellow/green bell pepper, cut into cube size
4 cups vegetable oil (for deep frying)
1 red snapper, whole fish
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon McCormick Sea Salt
1/2 teaspoon McCormick Black Pepper
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1 red/yellow/green bell pepper, cut into cube size
4 cups vegetable oil (for deep frying)
PREPARATION
Toss fish with 2 tablespoons cornstarch in plate to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon McCormick Sea Salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat with Chefology Nature 24cm Fry Pan.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/2 teaspoon McCormick Black Pepper in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute in Chefology Nature 24cm Fry Pan.
Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
Arrange fish on platter, spoon over sauce and serve.
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