Slightly spicy and aromatic, this fried fish is always my husband's favorite choice!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
5
Yield:
5 filets
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes.

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  • Rub cod filets with 1 tablespoon of oil. Heat a large skillet and add the remaining 2 tablespoons of oil. Fry fish for 2 minutes on both sides, drain on paper towels, and set aside.

  • Discard oil from skillet, and add 1 tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornstarch in the water and pour into the skillet, stirring constantly. Cook until thickened.

  • Return fish to the skillet and cook again for 1 minute on each side.

Nutrition Facts

224 calories; protein 24.9g; carbohydrates 3.3g; fat 11.8g; cholesterol 61.1mg; sodium 985.8mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2004
Absolutely delicious! My husband told me I could make it seven days a week! The only thing that I did different was use Splenda instead of sugar (because we eat low-carb ) used butter instead of lard and added some minced garlic (because I love it!) I will definitely make this again. Read More
(24)

Most helpful critical review

Rating: 3 stars
02/08/2012
The fish needs to be cooked longer than indicated for the first frying otherwise the fish isn't done and won't flake. I breaded with flour. Then in another pan I added all the sauce stuff and then transferred the fish into there (where again I cooked it longer). Overall pretty good. Read More
(6)
21 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/08/2004
Absolutely delicious! My husband told me I could make it seven days a week! The only thing that I did different was use Splenda instead of sugar (because we eat low-carb ) used butter instead of lard and added some minced garlic (because I love it!) I will definitely make this again. Read More
(24)
Rating: 5 stars
04/12/2010
Omit the salt and it's perfect! I also used ketchup instead of tomato sauce to avoid opening an entire can and it came out great. Very flavorful and perfect served over rice with a side of steamed asparagus. Read More
(11)
Rating: 4 stars
09/12/2004
This recipe was very easy and has a LOT of flavor to it! We used striped bass instead of cod and recommend to use a not-too-expensive of a fish since the strong flavors of the hoisin sauce and soy sauce really over-powered the fish flavor. We really enjoyed it. Thanks! Read More
(9)
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Rating: 5 stars
09/10/2009
EXCELLENT!!! I used a fresh whole red snapper and can't wait to do this recipe again. My mom made her creole sauce she always makes for fried fish but this time nobody even looked at it. She even took my printed recipe to make some shrimps with it we loved it. I was even goin to take some pics to post but... Read More
(6)
Rating: 3 stars
02/08/2012
The fish needs to be cooked longer than indicated for the first frying otherwise the fish isn't done and won't flake. I breaded with flour. Then in another pan I added all the sauce stuff and then transferred the fish into there (where again I cooked it longer). Overall pretty good. Read More
(6)
Rating: 5 stars
03/30/2009
I cooked this last night and it was really lovely. I only tweaked the recipe by useing low salt soy sauce as my husband is diabetic and I was not sure what the tomato sauce was as I think our tomato sauce in australia is like your ketchup so I used that as I was not sure what you meant is it what we would call tomato paste? Cheers Read More
(5)
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Rating: 5 stars
08/16/2010
Like Chinese BBQ. Even the kids like this one. I used walleye instead of cod and tomato paste instead of canned tomato sauce. I served with White and Wild Rice Pilaf. Num. Read More
(5)
Rating: 3 stars
05/13/2008
Not my favorite! Very unusual. I did change the fish - I used Orange Roughy b/c we were out of Cod. They are both very middle fish so I figured it wouldn't matter. My husband loved the dish and so did my four year old as well! So maybe I'll fix it again just for something different. I LOVE salt and ended up not added as much salt as it called for and thought the recipe still was too salty - so be careful! Read More
(5)
Rating: 5 stars
09/09/2008
The sauce was really excellent! Very flavorful. I did leave the salt out of the sauce but I also coated the fish in cornstarch seasoned with salt and pepper before frying so that added most of the salt back. I made this recipe with some other Chinese-ish dishes and this one was my favorite hands down. I will definitely make this again. Read More
(4)
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