Orange Fish

1 pound tilapia fillets

2-3 cups oil

3-4 hot chili peppers (optional)

¾ cup prepared orange sauce (see note)

Batter

1/3 cup flour

¼ cup cornstarch

1 egg

½ teaspoon baking powder

1½ tablespoon oil

1/3 cup cold water

¼ teaspoon salt

Cut fillets into 1-inch chunks, set aside.

Combine all batter ingredients in a mixing bowl, mixing well. Roll fish fillets in the batter.

Heat 2 cups oil in a wok or pan, place fish fillets into the hot oil piece by piece. Don’t fry too many pieces at one time. Deep-fry fish fillets until golden brown. With a slotted spoon remove golden pieces to a platter and keep warm.

In a separate pan, heat orange sauce. (If you like it spicy, first heat ½ tablespoon oil in a wok or pan, add hot chili peppers. When they start to turn dark red, add the orange sauce). When the sauce starts bubbling, add fried fish and coat them with the sauce evenly and enjoy

Serves four.

Cook’s note: Look for orange sauce, such as Ying’s Orange Sauce, in the Asian aisle at the grocery store.

Ying Stoller, Ying’s Kitchen