While Tangy Hawaiian Fingers, posted last time, is more of a firm-flesh recipe—pike and muskie especially—this week’s offering is for any pale non-oily fish. And that’s because of the size of the ‘bits.’ Pike and muskie have firmer flesh and will hold together when prepped and cooked into longer ‘fingers.’ Walleye, bass, perch, etc. don’t.
Next week I’ll post a fritter that’s perfect for even smaller bits of fish. So catch what’s biting. There’s a recipe for everything under the sun.
And for more of my recipes, fish, fowl or mammal, and John’s writings on handloading and guns, join our Rifle Loony News mini-magazine: https://www.riflesandrecipes.
Sweet and Sour Fish Bits
Fish Bits makes a wonderful appetizer, or served with rice, a main dish with a Chinese flavor. Make them with pike, walleye, bass, or any other mild-flavored non-oily fish fillets you have on hand. But make lots. The bits go down very fast.
- 1 pound (1/2 kg) fillets, chunked
- 2 egg whites
- 2 tablespoons cornstarch
- Vegetable oil for frying
- 4 green onions, chopped
- 1 teaspoon ground ginger
- 4 tablespoons sugar
- 2 tablespoons sake (rice wine), or extra dry Vermouth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch, dissolved in
- 2 tablespoons water
- Cut up the fish in 1-2 inch (2 1/2 -5 cm) chunks, and pat dry with a paper towel. In a small bowl, combine egg whites and cornstarch. Stir well to get all the lumps out. Add the fish bits to the cornstarch mixture and toss to coat.
- In a large skillet, add green onions and ginger to 1 tablespoon of the cooking oil and stir over medium heat about 1 minute. Add the sugar, sake, soy sauce, and vinegar, and stir till the sugar dissolves. Remove from heat.
- In a deep fryer, or skillet (at 375⁰F) with enough oil to cover, fry the cornstarch-coated bits a few at a time till lightly golden. Drain on paper towels.
- When all the fish chunks are fried, reheat the sauce, over medium heat, and add the fish. Stir to coat, gently then add the last of the cornstarch dissolved in water to the pan sauce. Cook until thickened, stirring constantly. Serve hot as an appetizer or as main dish with rice.