sweet and sour lingcod

just finished making sweet and sour lingcod out of the ling i caught today and am gonna have to say its the best recipe for lingcod ive ever tasted
1. First make the sweet & sour sauce
-----1/3 cup catsup
-----1/3 cup vinegar (apple cider or rice wine)
-----1/2 cup sugar
-----1/2 water
-----1/2 tsp salt
Mix all ingredients together in a small sauce pan and boil gentlely covered for 20 minutes. Remove from heat.

2. Prepare filets
Cut the thicker filets on a bias into large finger sizes. The skinnier filets towards the tail cut into larger pieces.

3. Marinade
-----2 egg yolks
-----2 tbsp soy sauce
-----2 tbsp sherry
Mix in a bowl. Add fish pieces and marinate for 15-30 minutes. If you are frying a lot use the ratio of 1:1:1.

4. Frying
Heat about 2" of peanut oil to 375 deg. In a large bowl empty about 1/2 box of cornstarch, fluff with a fork. Dust 5-6 pieces of marinaded lingcod pieces in the cornstarch and fry for about 5 minutes until golden brown and a toothpick easily goes thru filet. Keep hot on a rack placed in a 275 deg oven. Fry up the rest of the pieces.

5. Coat with sweet & sour sauce.
Put 3/4 of the sweet & sour sauce in a large frying pan. Heat on high until bubbly. Put all the fried lingcod pieces in the heated sweet & sour sauce and toss to coat. Place in a serving bowl. Serve with steamed rice, vegetables and the remaining sauce

That sounds really good, thanks.   I'll try it.
    I'll probably throw in some pieces of red bell pepper (lots of those at the Farmer's Market in September), maybe some onion quarters, something green.   
 I don't fry much stuff, so I don't like to deep fry just once and throw the oil away - the following  recipe from Sunset for another asian-style fish dish that I posted calls for frying the cornstarch-coated fish in just a few tablespoons of oil:
   
Mushroom Sesame Chinese Fried Fish

    Also, I wonder if I could substitute  Splenda sweetener for some or all of the sugar, to make it a little healthier. 
      Or maybe I should try it your way first to have something to compare it with  - don't you get a laugh at  those recipe reviews that say it didn't taste good, but they've changed the ingredients?