Pickerel is such an easy fish to prepare and eat. It’s not too fishy, has a nice firm flesh and goes with any side side I can think of. Here is another great recipe from High Plains: The Joy of Alberta Cuisine. This is a simple yet flavorful way of preparing your pickerel. I double the amount of lemon juice in the sauce as I like mine very ‘lemony’. Today, I served the fish on a bed of brown rice with a side of salad.
1/2 cup flour (I use spelt flour or whatever freshly milled flour I have on hand)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1-1/2 lb. pickerel fillets
3 tablespoons canola oil
1/4 cup butter
juice of half a lemon
2 tablespoons fresh parsley, chopped
Combine flour, salt, pepper and paprika in a shallow dish. Dredge the pickerel fillets in the seasoned flour, coating both sides well and shaking off any excess flour.
Heat canola oil and 2 tablespoons of the butter in a nonstick frying pan over medium-high heat. When fat is sizzling, add the fish and panfry until golden brown, about 2-3 minutes on each side.
Chavich, C. (2001). High Plains: The Joy of Alberta Cuisine. Calgary, AB: Fifth House, Ltd.