Prep Time 15m
Cook Time 12m
Ready Time 27m
Yield 4 to 6 servings

  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup milk
  • 1/2 teaspoon hot sauce
  • 2 pounds perch fillets
  • OR Array any flaky white fish, such as catfish, tilapia, or flounder.
  • 1/2 cup Crisco® Pure Canola Oil
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1/4 cup orange juice
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard, or to taste
  • 1/8 teaspoon salt
  • dash Dash garlic powder
  • 2 tablespoons chopped fresh parsley
Preparation Directions
  • Step 1Stir together flour, lemon peel, salt and pepper in a shallow dish. Combine milk and hot sauce in a medium bowl.
  • Step 2Dredge fillets in flour mixture, shaking off excess. Dip fillets in milk mixture; dredge again in flour mixture.
  • Step 3Heat 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 4Combine 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.
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