Prep Time 15 min
Cook Time 12 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp. grated lemon peel
  • 1 1/2 tsps. salt
  • 3/4 tsp. freshly ground black pepper
  • 1/2 cup milk
  • 1/2 tsp. hot sauce
  • 2 lbs. perch fillets
  • any flaky white fish, such as catfish, tilapia, or flounder.
  • 1/2 cup Crisco® Pure Canola Oil
  • CITRUS SAUCE
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1/4 cup orange juice
  • 3 tbsps. lemon juice
  • 1/2 tsp. Dijon mustard, or to taste
  • 1/8 tsp. salt
  • dash Dash garlic powder
  • 2 tbsps. chopped fresh parsley

Directions

  • Step 1

    STIR together flour, lemon peel, salt and pepper in a shallow dish. Combine milk and hot sauce in a medium bowl.

  • Step 2

    DREDGE fillets in flour mixture, shaking off excess. Dip fillets in milk mixture; dredge again in flour mixture.

  • Step 3

    HEAT oil in a large skillet or electric skillet over medium-high heat. Add fish to skillet; cook 3 to 5 minutes on each side or until fish just flakes with a fork.

  • Step 4

    COMBINE orange marmalade, orange juice, lemon juice, mustard, salt and garlic powder in small saucepan over medium-high heat. Bring to a simmer; stir in parsley. Serve with fish.

Serving size
(1/4 of recipe)

  • Calories 450
  • Calories from Fat80g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 205mg
  • Sodium 680mg
  • Potassium 0mg
  • Total Carbohydrates 41g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 48g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet