Sweet And Sour Perch

Ingredients
•	1 pound perch fillets, chunked
•	Corn starch
•	1/2 cup flour
•	1Egg
•	1/2 cup water
•	Salt
•	Oil for deep frying
•	1/3 cup brown sugar
•	1/2 cup cider vinegar
•	1/3 cup canned pineapple chunks
•	1/2 shredded carrot
•	1 cup sweet pickles slices
•	1 tomato, cut into wedges
•	1 1/2 tablespoon corn starch, dissolved in 1/2 cup water
 
Preparation
1. Slice ocean perch fillets into pieces about 2x1". Dredge in corn starch and allow to dry slightly on wax paper. 
2. Make a batter of about 1/2 cup flour, 1 egg, 1/2 cup water, and salt
3. In a separate small pot, dissolve 1/3 cup brown sugar and 1/2 cup cider vinegar over medium heat. Stir up corn starch in 1/2 cup water, add to pot. Stir thoroughly. 
4. Add pineapple, carrot, sweet pickles, and tomato. Cook 3-5 minutes until sauce is clear and not cloudy. Remove from heat and set aside.
3. Fill up wok with 1 1/2" of vegetable oil. Turn heat on maximum and wait until oil is hot. 
4. 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. 
5. Deep fry about 5 minutes, 2 1/2 minutes on each side. 
6. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter.
7. Pour sweet and sour sauce over fish and serve