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The Taste of Home Cookbook
New Revised 2nd Edition
A coconut breading lends tropical taste to tender perch served with a sweet-sour sauce for dipping. It's very good with any kind of whitefish.
Norma Thurber, Johnston, Rhode Island
Prep: 20 min.
Cook: 15 min.
Yield: 8 servings.


    • 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 vegetable oil, divided


1) 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.

2) 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.

3) 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.

Nutrition Facts:
4½ ounces 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.


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