Sweet And Sour Fish Fillets

---------- Recipe via Meal-Master (tm) v8.02

Title: SWEET AND SOUR FISH FILLETS
Categories: Fish, Oriental, Wok
Yield: 6 servings

1 lb Ocean perch
Corn starch
1/2 c Flour
1 Egg
1/2 c Water
Salt
Oil for deep frying
1/3 c Brown sugar
1/3 c Cider vinegar
1/2 c Pineapple chunks
1/2 Carrot, shredded
2/3 c Sweet pickles
1 Tomato, cut into wedges
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice ocean perch fillets into pieces about 2x1".
Dredge in corn starch and allow to dry slightly on wax
paper. Make a batter of about 1/2 cup flour, 1 egg,
1/2 cup water, and salt

2. In a separate small pot, dissolve 1/3 cup brown
sugar and 1/3 cup cider vinegar over medium heat. Stir
up corn starch in 1/2 cup water, add to pot. Stir
thoroughly. Add pineapple, carrot, sweet pickles, and
tomato. Cook 3-5 minutes until sauce is clear and not
cloudy. Reserve.

3. Pour oil halfway up wok. Turn heat on highest
point. When you think oil is hot enough for deep
frying, take a piece of bread crust and place in oil
to see if it is ready. If the bread crust is not
browned readily, then oil is not ready. If the bread
crust is medium brown, then oil is ready. If the bread
crust is a dark brown, then turn oil off and allow it
to cool at least 5 minutes before using. Be sure and
retest oil before deep frying anything in it. When the
oil is ready, place 8-10 pieces of fish in batter.
Take a pair of chopsticks or fork and carefully lift
pieces of fish from batter into oil. At first the fish
will sink to bottom of oil. They will rise. When the
fish is risen, deep fry about 4 minutes, 2 minutes on
each side. Remove fish to paper toweling to drain
excess oil, then arrange fish on serving platter.
repeat procedure until all fish is deep fried. Pour
sweet and sour sauce over fish.

NOTE: Shrimp or chicken are good substituted for the
fish in this recipe.

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