Coconut-Crusted Perch Recipe

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 eggs

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.