COCONUT-CRUSTED PERCH

Coconut-Crusted Perch image

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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

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 Ritz crackers (about 50 crackers)
1 cup sweetened shredded coconut
2 large eggs
2 tablespoons evaporated milk
1/2 teaspoon salt
3 pounds perch fillets
1 cup canola oil, divided

Steps:

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 just begins to flake with a fork, adding oil as needed. Serve with sweet-sour sauce.

Nutrition Facts : Calories 497 calories, Fat 20g fat (6g saturated fat), Cholesterol 201mg cholesterol, Sodium 570mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 37g protein.