Coconut Crusted Perch

Coconut Crusted Perch
1 egg
1 Tbsp milk
1/2 tsp salt
2/3 cup crushed Ritz crackers
1/2 cup flaked coconut
1 lb (1 pkg) frozen perch fillets, thawed
vegetable oil for frying
Whisk together egg, milk and salt. Place in a shallow bowl. In
another shallow bowl combine crushed Ritz and coconut. Dredge each
fillet first in the egg mixture then in the cracker mixture. Heat
about 4 Tbsp oil in a frying pan until hot. Fry fillets 2 minutes on
each side (until fish flakes easily with a fork) then transfer to
paper towel-lined plate. You may need to remove coconut pieces, etc.
from the oil with a slotted spoon between each batch and replenish the
oil a little. You can serve the fillets with a sweet and sour sauce
if desired.
submitted by: Saralynn Jensen