Coconut Crusted Perch Recipes

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500°. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• If fish fillets are large, cut into 4 serving pieces. Mix remaining ingredients except margarine and parsley.
• Brush one side of fish with margarine; dip into crumb mixture. Place fish, coated sides up, in pan. Bake uncovered about 10 minutes or until fish flakes easily with fork. Sprinkle with parsley.

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Steps:

• Heat coconut oil in a skillet over medium-high heat.
• Mix unsweetened coconut, coconut flour, and salt together on a plate.
• Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
• Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.