24 Jul Coconut-Crusted Perch Recipe
1/2 cup apricot preserves
1/4 cup ketchup
1/4 cup light corn syrup
2 tablespoons lemon juice
1/4 teaspoon ground ginger
2 cups crushed butter-flavored crackers (about 50 crackers)
1 cup sweetened shredded coconut
2 tablespoons evaporated milk
1/2 teaspoon salt
3 pounds perch fillets
1 cup canola oil, divided
How to make it
For sweet-sour sauce, combine the preserves, ketchup, corn syrup, lemon juice and ginger in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat and keep warm.
In a shallow dish, combine the cracker crumbs and coconut. In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture.
In a large skillet, cook fish in 3 tablespoons oil in batches over medium-high heat for 1-2 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Serve with sweet-sour sauce.
Yield: 8 servings.