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.
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
- In a small heat-proof bowl, combine minced ginger, green onions, shallot and ground pepper. Set aside.
- 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.
- Rinse crappie fillets under cold water, and follow package directions of your fish fry batter to 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.