Crispy Fish With Sweet-And-Sour Sauce

Combine the flour, oil, baking powder, garlic powder, onion powder, and salt in a bowl. Gradually whisk in the water until the batter is smooth. Set aside.

Gently toss the fish pieces with the cornstarch to coat and set aside in a shallow pan.

Pour the batter over the fish and lightly stir so the fish is evenly coated. Set aside and let stand for 15 minutes.

For the sauce: Whisk together the pineapple juice, cornstarch, sugar, vinegar, hot sauce, and salt.

Heat the oil in a skillet over medium-high heat. Add the ginger and lemon peel and stir fry for 30 seconds or until they are fragrant. Add the bell pepper and stir fry for another 30-60 seconds.

Add the pineapple juice mixture to the skillet and cook, stirring, until the sauce is thick and clear. Reduce heat to keep sauce warm while cooking the fish.

For the fish: Heat the oil in a wok or deep saucepan to 375 degrees F.

Add the battered fish pieces to the oil in batches as needed and fry until crisp and golden, about 4-5 minutes.

Remove the cooked fish with a slotted spoon and transfer to a paper-towel lined baking sheet to drain. Reheat oil as needed between batches.

To serve, arrange the fish on a serving platter and spoon the sauce over the fish. Serve immediately.