HOW TO COOK PICKEREL FISH RECIPES
CANADIAN WALLEYE (PICKEREL) RECIPE | ALLRECIPES
You can cook this classic Canadian shore lunch indoors all year round when you don't have the time or the luxury of getting out on the lake! Serve with lots of lemon wedges or vinegar.
Provided by kathleen
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 fillets
Number Of Ingredients 8
Steps:
- Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
- Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
- Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
- Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
Nutrition Facts : Calories 439.1 calories, CarbohydrateContent 33.1 g, CholesterolContent 183.9 mg, FatContent 16.1 g, FiberContent 2 g, ProteinContent 38.2 g, SaturatedFatContent 2.7 g, SodiumContent 774.8 mg, SugarContent 2.2 g
BAKED PICKEREL RECIPE - FOOD.COM
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 38.9, FatContent 4.3, SaturatedFatContent 2.7, CholesterolContent 11.4, SodiumContent 30.9, CarbohydrateContent 0.3, FiberContent 0, SugarContent 0.1, ProteinContent 0.1
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