Perch are delicious to eat! They are one fish targeted for a fish fry. Here’s a different way to fry your fish and create a Sweet and Sour Sauce.
Tempura Ingredients
½ cup flour, ½ cup cornstarch, ½ teaspoon of salt, 1 separated egg, ¾ cup of club soda, 2 pounds of perch filets.
Sweet and Sour Sauce Ingredients
½ cup vinegar, ¼ cup brown sugar, 1 can pineapple chunks with juice, ½ red bell pepper diced in large chunks, 1 tbsp cornstarch, ¼ cup cold water
Preparation
Make the Tempura batter. Sift the flour, salt, and cornstarch together in a bowl. Beat the egg yolk in a separate bowl and add the club soda. Add to the dry ingredients and stir lightly. Beat the egg white until it forms stiff peaks and add to the batter.
To make the sauce
Use a small sauce pan over medium heat. Combine the vinegar, sugar, pineapple chunks and juice, pepper chunks, and bring to a low boil. Heat for 5 minutes, until the pepper is soft. Combine the cornstarch and cold water and stir until the lumps are out. Simmer and stir until the sauce is shiny. Keep warm or chill to serve.
Cooking
Preheat your fryer to 375 degrees. Dip the perch chunks into the batter and fry. until lightly golden. This will take 3-4 minutes. Drain on a paper towel.
To serve, use large wooden skewers loaded with a piece of fish, pepper, and pineapple. You can also add the sauce to a small bowl and serve as appetizers. Dip into the sauce and enjoy!
Take pride in your perch!
Montana Grant
For more Montana Grant, find him on Facebook at Montana Grant Fishing and Hunting.
