Whole Trout in Sweet and Sour Sauce

Yield:	4 Servings
Categories:	Fish, Chinese

1		Trout, whole, with head
DIVIDER		-- firm-fleshed
2	lg	Eggs, beaten
3/4	c	Cornstarch
1/2	c	Flour
		Oil, peanut, for deep
DIVIDER		-- frying
		Salt (to taste)
		Pepper, white (to taste)
		Sweet and Sour Sauce **

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