Pan Fried Pickerel Fillets

By brendaz

Pickerel (also known as Walleye in the United States) is a delicate, white-fleshed fish that is mild in flavor.

Ingredients

• 1 lb. Pickerel fillets
• 2/3 c. flour, divided
• 1/3 c. corn flake crumbs
• 1 egg
• 1 Tbsp. water
• 1 1/4 tsp. salt, divided
• 1 tsp. lemon pepper, divided
• 1 tsp. paprika, divided
• 1/4 tsp. cayenne pepper
• 2-4 Tbsp. canola or peanut oil for frying
• lemon wedges, for serving

Details

Preparation time 15mins
Cooking time 15mins
Adapted from foodandfact.com

Preparation

Step 1

You will need 3 tinfoil pie plates or other containers of similar size. In the first plate, mix until well combined 1/3 c. flour, 3/4 tsp. salt, 1/2 tsp. lemon pepper, 1/2 tsp paprika and the 1/4 tsp. cayenne pepper. In the second plate, beat the egg with the water until well mixed. In the third plate, mix the remaining flour, the cornflake crumbs and the remaining seasonings until well combined.

Place fillets, one at a time, into the seasoned flour mixture, turning to coat evenly, then into the egg mixture to moisten, then into the crumb mixture, again turning to coat evenly. You may need to press each fillet into the crumb mixture a bit to make it stick. Discard any remaining flour and egg mixtures.

Heat a couple of tablespoons of oil in frying pan (I use a non-stick pan). Place a couple of fillets into pan and fry gently for a couple of minutes on the first side, flip them over and continue to fry for another couple of minutes until golden brown. When done, place on a rack on top of a cookie sheet and put in the oven to keep warm. Add more oil as needed to the pan when you do the next batch. Serve with lemon wedges and tartar sauce. Enjoy!