Thursday, August 11, 2005

Coconut Catfish

This one's pretty tasty; if you don't care for catfish, any type of fish fillet will work. If you don't do fish, try chicken.

2 lbs fish fillets, fresh or frozen (thawed)
2 cups butter-cracker crumbs
1 cup flaked coconut (not the kind with added sugar)
Small amount of white flour
2 eggs, beaten
2 tablespoons evaporated milk
1/2 teaspoon salt
1/2 cup cooking oil

Cut fillets into serving size portions. Combine cracker crumbs and coconut. Combine eggs, milk and salt. Coat portions with light dusting of white flour, then dip into egg mixture. Drain, then coat portions with crumbs/coconut mixture. Heat oil in skillet, and fry fish over moderate heat for 5 to 8 minutes or until browned on both sides and fish flakes easily. Drain on absorbent paper and serve with the following sauce:

Sweet-Sour Sauce

1/2 cup apricot or plum preserves
1/4 cup ketchup
1/4 cup light corn syrup
Juice of one-two limes (enough to make 2-4 tablespoons)
1/4 teaspoon fresh ginger

Combine ingredients and simmer for 2 to 3 minutes. Serve over fish.

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