Winnie's Sweet 'N' Sour Fish
Winnie’s Sweet ‘N’ Sour Fish is very versatile. Serve alone as an hors d'oeuvre or with rice and a fresh, crisp salad for a nice lunch or dinner.
Sweet ‘N’ Sour Sauce:
- ½ cup soy sauce
- ½ cup ketchup
- ½ cup dry white wine
- ½ cup sugar
- ½ cup vinegar
- 2 lbs fish fillets
- 1 cup flour
- 2 Tbsp DLS* OR 1 tsp each salt, seasoned pepper, celery salt
- ¼ tsp garlic powder
- 1 cup green pepper, in large cubes
- ½ cup onions, in large cubes
- 8 oz can pineapple chunks
Whisk all the sauce ingredients together and set aside.
The fish can be pike, pickerel, orange roughy, sole or any firm, white fleshed fish. Cut into serving-sized pieces.
Mix flour, DLS* and garlic powder.
Dredge fish in flour mixture and fry in ¼” (1cm) medium hot vegetable oil until golden brown and crisp, about 3-4 minutes per side. Remove to a wire rack placed over a tray to drain.
Quickly drain the oil from the pan and wipe it out. Add 2 Tbsp fresh oil and stir-fry peppers and onions until tender-crisp.
Add the pineapple, fish and the sauce. Stir gently to mix; bring to a boil; simmer 2-3 minutes.
*DLS = Dymond Lake Seasoning. This unique spice blend is a poorly kept family secret crafted and sold by Doug and Helen Webber, grandparents of blog contributors Karli, Jayne and Becca. CREDIT: This recipe is from the bestselling cookbook Blueberries & Polar Bears by Helen Webber and Marie Woolsey.