Fish Fillets with SSS

Have the fishwife skin and debone a large labahita. The flesh of the fish should weigh more or less, one kilo. Refrigerate this for 2 hours to assure easy, uniform cutting of fillets.

Roll the fillets over a mixture of 50/50 flour and cornstarch highly seasoned with salt, vetsin and ground black pepper.

Deep fry. Drain. Serve with sweet-sour sauce.