Coconut-Crusted Perch

1. 1

   For sweet-sour sauce, combine the first five ingredients in a small saucepan.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened.

4. 4

   Remove from the heat and keep warm.

5. 5

   In a shallow dish, combine the cracker crumbs and coconut.

6. 6

   In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture.

7. 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. 8

   Serve with sweet-sour sauce.

9. 9

   10 to 12 servings.

No additional tips available.