Pan Fried Corn Meal Crusted Pickerel Recipe
Pickerel is a delicious little fish that is light in flavour. The corn meal breading doesn't mask the pickerel in this recipe, and the acidity of lemon sauce brings out the best flavours of the fish.
1/2 cup all-purpose flour
1/4 cup milk
1 cup cornmeal
2 tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
2 lb pickerel fillets, skinned
1/4 cup butter or canola oil
1/2 cup whipping cream
1/2 tsp grated lemon rind
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
Instructions:Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs.
Place cornmeal, dill, salt and pepper in another shallow bowl.
Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture.
In skillet, heat butter over medium-high heat; cook fillets, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon sauce.
In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 minutes or until reduced to half and thickened enough to coat back of spoon.
Level of Difficulty: Easy Estimated Time: Under One Hour
Ideal For: Main Course Serves: 6
Written by: Joel Baxter