Coconut-Crusted Perch - cooking recipe

Ingredients

1/2 c. apricot preserves
1/4 c. ketchup
1/4 c. light corn syrup
2 Tbsp. lemon juice
1/4 tsp. ground ginger
2 c. crushed butter-flavored crackers (about 50 crackers)
1 c. flaked coconut
2 eggs
2 Tbsp. evaporated milk
1/2 tsp. salt
3 lb. perch fillets
1 c. vegetable oil, divided

Preparation

For sweet-sour sauce, combine the first five ingredients 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 to 2 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Serve with sweet-sour sauce.
Yield:
10 to 12 servings.