coconut perch recipe

[dratharman]

I'm not a new member I couldn't get my account to work but formerly known as mooncricket .just wondering if I could get that delicious coconut perch recipe with the Tabasco and apricot preserve sauce. So I can eat and watch my vikings struggle thanks
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[TopH2O]

Here's my coconut perch recipe.
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[font "Calibri"][/font]TopH2O’s Coconut Perch

[font "Calibri"][/font]This way of preparing perch is a favorite in our family. It’s a great way to use the smaller perch fillets.
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[font "Calibri"][/font]Plan on 6 to 8 pieces of Coconut Perch, depending on the fillet size, for each person if this is the main course. A green salad and a rice dish make for a great dinner option.

[font "Calibri"][/font]Rinse the perch fillets in cold water and leave them wet.

[font "Calibri"][/font]Place a few fillets in a gallon plastic bag of seasoned flour mixture (garlic salt, lemon pepper to taste).

[font "Calibri"][/font]Shake the damp fillets to coat with the seasoned flour mixture and place them on a plate until you’ve coated all the fillets.

[font "Calibri"][/font]Dip each fillet piece in an egg wash consisting of ½ cup of milk and 2 eggs well beaten.
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[font "Calibri"][/font]Immediately coat the fillets with the coconut/bread crumb mixture (Japanese “Panko” style bread crumbs mixed one part shredded coconut to three parts Panko bread crumbs).

[font "Calibri"][/font]Fry the fillets in hot (375 degree )oil until golden brown on both sides. They will cook quickly and it only takes about 2 minutes for each side.

[font "Calibri"][/font]Remove from the oil and place on a paper towel to drain.

[font "Calibri"][/font]I like to serve the perch with some Orange Marmalade with a dash of Tabasco sauce mixed in.

[font "Calibri"][/font]ENJOY!

[font "Calibri"][/font]Mike
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[dratharman]

Exactly the recipe I was looking for thanks again the orange sauce is delicious thanks again for the response
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[bobwhitebarry]

Thanks for posting the recipe. I was just lurking and saw your post. Now I just need to learn how to catch perch! (I am a transplant from AZ)[fishon]
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[TopH2O]

Catching perch is easy. The hard part is finding them in the first place. []

Mike
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[brookieguy1]

Hey TH20, I love perch meself, but how do you think some pink-meated scud-fed brook trout cut small and done the same method would taste? I'm always up to some new recipes and this coconut stuff sounds real good.
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[TopH2O]

I believe you could cut your old waders in thin strips and coat the strips with the Panko and shredded coconut mix, fry them to a golden brown and they would taste great.

On a more serious note, I think any fish would work with the recipe. Perch works well because of it's mild flavor and firm white meat. Give your scud fed brookie a try and let the rest of us know how it tastes.

Mike
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[CoyoteSpinner]

From my side-by-side tests, I'd have to suggest other white fish might be more enjoyable that salmonid slimers. Walleye, bass, bluegill/sunfish, crappie. More similar "low fish flavor" white flaky meat. Trout tend to have more of a fishy flavor, but that also lends them to handle a heavier spice hand.

I know some folks deplore harvesting of bass, but I will say (with the DWR's recent backing) a 10-12" bass is gonna give you a chunkier filet than most perch, and provides a firm flaky white fish. I think they have more flavor than a walleye. But I'd be glad to do more comparison studies. Plus many lakes would benefit greatly from thinning of that teen-age herd.