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Coconut-Crusted Perch Recipe

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A coconut breading lends tropical taste to tender perch served with a sweet-sour sauce for dipping. "I've made this dish for my family for years," says Norma Thurber of Johnston, Rhode Island. "It's good with any whitefish," she adds.

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Coconut-Crusted Perch Recipe

Prep: 20 min. Cook: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

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 flaked coconut
2 eggs
2 tablespoons evaporated milk
1/2 teaspoon salt
3 pounds perch fillets
1 cup canola oil, divided

Directions

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.

Nutritional Analysis: 4-1/2 ounces of cooked fish with 4 teaspoons sweet-sour sauce equals 497 calories, 20 g fat (6 g saturated fat), 201 mg cholesterol, 570 mg sodium, 42 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Coconut-Crusted Perch in Quick Cooking January/February 2004, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Coconut-Crusted Perch (3)

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Reviewed on Apr. 13, 2011 by Christi_cvt

I've been making this for my family for years. I've always used talipia and it turns out great! I've also recently went on a diet so i cut out the evaporated milk and used skim and grille it on my griddle instead of frying it. Also used sugar free preserves and reduced fat ritz. Couldn't tell the difference at all!

Reviewed on Sep. 15, 2010 by strabue

This was very good, one of my family's favorite ways to eat fish. Even my little sister who hates fish will eat this.

Reviewed on Oct. 04, 2009 by swesel

This a very delightful dish, and easy to make. The flavor was wonderful. I used talapia, but this would lend well to any white fish. I made no other changes. Will definitely make again.