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Coconut-Crusted Perch

 Coconut-Crusted Perch
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.
8 ServingsPrep: 20 min. Cook: 15 min.


  • 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

2 of 2

Coconut-Crusted Perch (continued)

Directions (continued)

  • sauce. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.