• 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 fillet

• 1 C. vegetable oil, divided


Sweet-sour sauce: combine first 5 ingredients in small saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 5 min. or until slightly thickened. Remove from the heat and keep warm.

In a shallow dish, combine cracker crumbs & coconut. In another shallow dish, whisk eggs, milk & salt. Dip each fillet in egg mixture, then coat with crumb mixture. In large skillet, cook fish in 3 Tbsp. oil in batches over med-high heat for 1-2 min. on each side or until fish flakes easily with a fork. Serve with sweet-sour sauce.

Yield: 10-12 servings.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.