Coconut-Crusted Perch

• 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

1. For sweet-sour sauce, combine the first five ingredients in a small saucepan.
2. Bring to a boil.
3. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened.
4. Remove from the heat and keep warm.
5. In a shallow dish, combine the cracker crumbs and coconut.
6. In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture.
7. 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.
8. Serve with sweet-sour sauce.
9. Yield:
10. 10 to 12 servings.

apricot preserves, ketchup, light corn syrup, lemon juice, ground ginger, butter, flaked coconut, eggs, milk, salt, perch fillets, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37347 (may not work)