Pan Fried Fillet of Fish with Sweet Potatoes

4 fillets of fish, 3 oz. each (cod, seabass or snapper work well) 2 T corn oil 6 T flour 1 sweet potato, peeled and sliced very thin Sauce 2 T sugar 1/2 cup water 3 oz. white wine or rice vinegar 1/2 cup onion, minced 1/2 cup green bell pepper, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 cup carrots, julienned 2 oz. oil 1 tsp. hot sauce 1 tsp. thyme 2 T butter

Serves 4 Heat the 6 oz. corn oil in a large skillet and fry the slices of sweet potato in a single layer (you may have to do this in batches) until cooked through, about 2 minutes per side. Remove potato sliced from oil and lat on a sheet of paper towel to absorb excess oil. Save oil in pan for frying fish. Sprinkle both sides of fish with salt. Dust fish with flour on both sides and fry on both sides, about 2-3 minutes per side depending on thickness of fish. Remove fish to paper towels to drain excess oil. Cover potatoes and fish with foil to keep warm. In a small sauce pan, mix sugar, vinegar and water together, then add onions, peppers and carrots and cook for 2 minutes. Add oil and butter and cook for a few minutes longer. Add hot sauce and thyme and salt and pepper to taste. To serve Lay potato slices on plate, top with fish and pour sauce on top.