Sweet-&-Sour Battered Fish

• 450 g cod fish fillets, skinned
• 150 g plain flour
• salt & freshly ground black pepper
• 2 tablespoons cornflour
• 2 tablespoons arrowroot
• vegetable oil, for deep-frying
• 4 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 2 tablespoons dry sherry
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar (soft light)
• 2 teaspoons tomato puree
• 1 red pepper, deseeded and diced
• 2 teaspoons cornflour

1. Cut the fish into pieces for 5 x 2.5 cm.
2. Place 4 tablespoons of the flour n a small bowl, season with salt and pepper to taste, then add the fish strips a few at a time and toss until coated.
3. Sift the remaining flour into a bowl with a pinch of salt, the cornflour and arrowroot.
4. Gradually whisk in 300 ml iced water to make a smooth, thin batter.
5. Heat the oil in a wok or deep-fat fryer to 190C/375F Working in batches, dip the fish strips in the batter and deep-fry them for 3-5 minutes or until crisp.
6. Using a slotted spoon, remove the strips and drain on absorbent kitchen paper.
7. Meanwhile, make the sauce.
8. Place 3 tablespoons of the orange juice, the vinegar, sherry, soy sauce, sugar, tomato puree and red pepper in a small saucepan.
9. Bring to the boil, lower the heat and simmer for 3 minutes.
10. Blend the cornflour with the remaining orange juice, stir into the sauce and simmer, stirring for 1 minute or until thickened.
11. Arrange the fish on a warmed platter or individual plates.
12. Drizzle a little of the sauce over and serve immediately with the remaining sauce.

cod fish, flour, salt, cornflour, arrowroot, vegetable oil, orange juice, white wine vinegar, sherry, soy sauce, brown sugar, tomato puree, red pepper, cornflour

Taken from www.food.com/recipe/sweet-sour-battered-fish-432786 (may not work)