Ingredients Jump to Instructions ↓

  1. 1/2 cup apricot preserves

  2. 1/4 cup ketchup

  3. 1/4 cup light corn syrup

  4. 2 tablespoons lemon juice

  5. 1/4 teaspoon ground ginger

  6. 2 cups crushed butter-flavored crackers (about 50 crackers)

  7. 1 cup flaked coconut

  8. 2 eggs

  9. 2 tablespoons evaporated milk

  10. 1/2 teaspoon salt

  11. 3 pounds perch fillets

  12. 1 cup canola oil, divided

Instructions Jump to Ingredients ↑

  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. 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.


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