Try this quick and easy Crappie with Soy, Ginger and Orange Sauce Recipe for an original, Asian-inspired meal
A combination of slightly sweet, salty and sour is what I like best with fried fish. It balances out the grease marvelously, unlike creamy and fatty sauces. Yeah, I know – but we love creamy and fatty things. I get it. I’m just saying that if you ever find yourself in the mood for something a tad different, try this Asian-inspired sauce with your fish instead. It’s light and bright, and still good with beer. Want to continue the Asian theme? Pair your fish with beer from Asia. Some easy-to-find and easy-to-drink lager-style beers are Sapporo, Asahi and Kirin Ichiban.
Prep time: 15 minutes
Cook time: 20 minutes
- 8 boneless crappie fillets
- Your favorite fish fry batter
- 2 tablespoons minced fresh ginger
- 2 green onions, minced
- 1 shallot, minced
- Freshly ground pepper, to taste
- 1⁄3 cup vegetable oil
- 3 mandarin oranges, juiced
- 2 tablespoons light soy sauce
- 1 teaspoon seasoned rice wine vinegar
- 1 Thai chili, thinly sliced
1. In a small heatproof bowl, combine minced ginger, green onions, shallot and ground pepper. Heat vegetable oil in a small saucepan until warmed through and slightly smoking. Carefully pour the hot oil over the ginger and onion mixture. It will sizzle, softening the herbs slightly. Next, whisk in orange juice, soy sauce, rice wine vinegar and sliced chili. Set aside.
2. Rinse crappie fillets under cold water. Follow package directions of your fish fry batter and cook fish. (To save oil, I shallow fry everything.) Give the sauce a good whisk again to emulsify the fat and serve with fish. You can drizzle the sauce over the fish or serve it separately in a small dipping/condiment bowl to keep the fish crispy.