Rinse the fish fillet in lime, lemon or vinegar water then drain completely.
Use a sharp knife or kitchen shears to cut the fillets into bite-sized pieces.
Season the fish with the ingredients stated.
Toss the pieces of fish into the flour mixture until they are completely coated.
Add the oil to a large frying pan and set the burner to medium-high heat for 1 minute. (frying tip - sprinkle a little flour in the oil to test if the oil is adequately hot. If it bubbles, the oil is ready!)
Use tongs to add the coated fish to the hot oil, ensuring they are evenly spaced.
Flip the fish after 3 minutes starting with the first ones added to the pot.
Reduce the heat a notch to prevent the fish from burning.
Flip the fish after 3 minutes, then flip them again and fry for 2 minutes more or until crispy.
Remove the fish from the pot when they are golden-brown all over.
Remove any burnt coating or pieces of fish that may be left in the pot before adding any remaining pieces of uncooked fish.
Reduce the heat to low when pot is empty so the oil will not overheat.
Increase the heat after the remaining pieces of fish are added to the pot.
Fry the remaining fish using the method above until golden-brown and crispy all over.
Set the fried fish aside on a thick paper towel, then make the sweet and sour sauce.