Sweet and Sour Fish

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This recipe is adapted from The Spice and Spirit Cookbook.

2-1/2 pounds sole, cod or pollock fillets
½ teaspoon salt
½ teaspoon pepper
2 eggs, beaten
2 tablespoons flour
Oil for frying

Sauce:
½ cup vinegar
1 cup water
1 large onion, sliced
2 bay leaves
1 tablespoon curry powder
2 tablespoons sugar

Cut fish into 4-inch squares. Combine remaining ingredients. Dip fish into mixture and fry in hot oil until golden. Drain on paper towels.
Combine all sauce ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes. Place fish in a plastic or other non-reactive container. Pour sauce on top and cool. Refrigerate for 1 to 2 days.

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