Crappie with Soy, Ginger and Orange Sauce Recipe

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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.

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

• 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

Directions:

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