INGREDIENTS

INSTRUCTIONS

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 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. 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 78.6mg
Sodium: 584.6mg
Potassium: 463.3mg
Carbohydrates: 35.5g
Fiber: 1.8g
Sugar: 23.6g
Protein: 17.3g