1 medium green bell pepper, cut into 1-inch pieces
3/4 cup water
2/3 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
Heat carrots and water to boiling. Cover and cook until crisp-tender,
8 to 10 minutes.
Pat fish dry.
Mix brown sugar, vinegar, cornstarch
and soy sauce in 2-quart saucepan. Stir in carrots (with cooking
liquid), pineapple (with syrup) and green pepper. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Keep warm.
Heat 1 to 1 1/2 inches oil to 360 degrees F.
Prepare Batter. Dip
fish into Batter with tongs. Allow excess batter to drip back into
bowl. Fry 7 or 8 pieces at a time until golden brown, about 1 minute
on each side; drain. Arrange on platter; pour sauce over fish.