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Crusty Fillets with Sweet-Sour Sauce

– 1 lbs. of fillet
– 1 cup fine buttery cracker crumbs
– 1/2 cup flaked coconut
– 1 egg, beaten
– 1 tbs. evaporated milk
– 1/4 tsp. salt
– 1/4 cup cooking oil
– Sweet-Sour Sauce

Sweet-Sour Sauce

Combine 1/2 cup apricot or plum preserves, 1/4 cup each catsup and light corn syrup, 2 tablespoons lemon juice and 1/4 teaspoon ginger in a small saucepan. Simmer over low heat 2 to 3 minutes. Serve with Coconut-Crusted Sole.

Makes about 1 cup sauce


Thaw fish if frozen. Cut in serving size portions. Mix cracker crumbs and coconut. Combine eggs, milk and salt. Dip fish in egg mixture. Shake off excess and coat well with cracker-coconut mixture. Heat 2 to 3 tablespoons oil in a 12-inch frypan. Fry fillets, a few at a time, over moderate heat for 10 minutes per inch of thickness (see Canadian Rule). Turn fillets only once. Drain on paper towels and place in warm oven while frying remaining fillets. Serve with Sweet-Sour sauce.

Makes 2 to 3 servings.

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