Sweet and Sour Snapper with Mango-Citrus Relish

This recipe is from our astrology cookbook SIGNS AND SEASONS (HarperCollins). You can read more about it and purchase the book here.

 

Serves 4

 

Note: Instead of snapper you can also try any other white, lean, flaky fish, such as tilapia, flounder, sea bass, or rainbow trout. 

 

For the relish

 

1 tablespoon cornstarch

⅓ cup lemon and/or lime juice 

¼ cup sugar

3 cups chopped ripe mango 

1 tablespoon lemon and/or lime zests

2 tablespoons minced pickled ginger

1 teaspoon hot sauce

 

 For the fish

 

1½ pounds snapper fillets, cut into strips, or other white flaky fish of your choosing

2 tablespoons cornstarch 

1 cup all-purpose flour 

1 teaspoon baking powder

½ teaspoon salt

Cold beer or sparkling water

2 egg whites, beaten

Vegetable oil, for frying 

 

Make the relish. Combine the lemon and/or lime juice with the cornstarch in a small bowl and whisk to make a slurry. Add the slurry to a small saucepan and heat over medium heat. Add the sugar to the slurry and stir continuously, cooking until the sugar has fully dissolved. When it comes to a simmer, add the mango, zests, ginger and hot sauce to the pan and simmer until the sauce has thickened. Set aside in a warm spot.

 

Meanwhile make the fish. Combine the fish and cornstarch in a mixing bowl and toss, distributing the cornstarch evenly.

 

Stir together the flour, baking powder and salt in a separate large mixing bowl. Add beer or sparkling water a little at a time, whisking until a thick, smooth batter is formed. Fold in the egg whites. 

 

Add a generous ¼-inch of vegetable oil in skillet heated to frying temperature, about 360ºF. (The oil must be very hot or the batter will stick to the skillet rather than the fish. Before frying, toss a cube of bread into the hot oil. It should float and sizzle violently.)

 

Dip the fish strips in the batter and fry in batches (do not overcrowd the skillet) until crisp and golden on both sides, about 4 to 5 minutes. Drain on paper towels.

 

Reheat the relish if necessary. Spoon some onto each serving plate. Add a portion of the fish and top with remaining relish. Serve immediately. 

 

 


 

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