Recipe courtesy of Cheryl Smith

Fried Red Snapper in Sweet and Sour Sauce

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 2 servings
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2 tablespoons cornstarch

6 tablespoons all-purpose flour

1 pound red snapper fillets, cut into 1 1/2-inch cubes

Kosher salt

Freshly ground black pepper

Oil, for deep-frying

Sweet and Sour sauce, recipe follows

Sweet and Sour Sauce:

1/4 cup small diced onions

2 tablespoons chopped fresh ginger

3 tablespoons canola oil

1/2 cup ketchup

1/2 cup duck sauce

1/4 cup rice wine vinegar

2 to 4 tablespoons raw sugar, or white, brown, or purple

Kosher salt

Freshly ground black pepper


  1. Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.

Sweet and Sour Sauce:

Yield: About 2 1/2 cups
  1. Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

Cook’s Note

If you like it spicy, add sambal oelek, garlic chili sauce to season.