Crispy Fish Rolls with Sweet and Sour Sauce

Ingredients

In this adaptation of the original Mexican dish, Codzitos, we have transformed it into a Chinese-inspired creation. While Codzitos are typically made with tortillas and filled with meat, our version replaces the tortillas with cod fillets and incorporates Chinese flavors and cooking techniques. The sweet and sour sauce adds a distinct tanginess that is commonly found in Overseas Chinese cuisine, giving the dish a unique twist. We alse have the original recipe for Codzitos, so you can check it out.

• 500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (120ml) ketchup 1/2 cup (120ml) ketchup
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 12g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cut the cod fillets into long strips, about 2 inches wide.
2. 2.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper.
3. 3.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
5. 5.
   Dip each cod strip into the batter, ensuring it is fully coated, and carefully place it into the hot oil.
6. 6.
   Fry the fish rolls until golden brown and crispy, turning them occasionally for even cooking. Remove and drain on a paper towel-lined plate.
7. 7.
   In a separate saucepan, combine the ketchup, rice vinegar, soy sauce, and brown sugar. Bring the mixture to a simmer over medium heat.
8. 8.
   Stir in the cornstarch mixture and continue to cook until the sauce thickens.
9. 9.
   Arrange the crispy fish rolls on a serving platter and drizzle the sweet and sour sauce over them.
10. 10.
    Garnish with sliced spring onions and sprinkle with sesame seeds.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Cod fillets — Ensure the fillets are fresh and free from any unpleasant odor. Pat them dry before cutting into strips to remove excess moisture, which helps the batter adhere better.

Tips & Tricks

• For a spicier version, add a dash of chili sauce or red pepper flakes to the sweet and sour sauce.
• Serve the fish rolls with steamed rice or noodles for a complete meal.
• If you prefer a lighter option, you can bake the fish rolls in the oven instead of deep-frying them.
• Experiment with different types of fish, such as haddock or tilapia, for variation in flavor.
• To make the dish more visually appealing, garnish with additional colorful vegetables like bell peppers or carrots.

Serving advice

Serve the Crispy Fish Rolls with Sweet and Sour Sauce as a main course, accompanied by steamed rice or noodles. Provide extra sweet and sour sauce on the side for dipping.

Presentation advice

Arrange the golden fish rolls on a platter, drizzle the sweet and sour sauce over them, and sprinkle with sliced spring onions and sesame seeds. The vibrant colors and contrasting textures will make the dish visually appealing.