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.
- 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
- 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.
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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