Fish Fillets by Irene Chan-Whitlam

Fish Fillets with lemon sauce by Irene Chan-Whitlam -
https://www.facebook.com/groups/platepalate/permalink/796218273765808/

Fish fillets
Oil, for deep-frying

Honey Lemon Sauce:

3 tablespoons honey
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice

Frying Batter:

1 egg
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon white pepper

Make the Frying Batter in a large bowl, lightly whisk the egg and mix the rest of the Frying Batter with the ingredients. The batter should not be lumpy, nor too runny, but smooth. Drop the fish fillets into the batter, mix well until they are all well coated.

Mix all the ingredients in the Honey Lemon Sauce well and set aside.

Heat up a wok with the oil on medium high heat. Gently drop the battered fish fillets, make sure it is spread out to prevent sticking together while frying. Deep fry fish fillets to golden brown. Dish out and drain on paper towels.

In a saucepan, gently pour in the Honey Lemon Sauce and bring to a light simmer. Give it a quick stir until the sauce bubbles. Remove from heat.

Serve the fish fillets with the sauce poured over them.