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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.

Pickerel in Brown Butter Sauce

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.

Remove fish from pan and serve on a warm platter. Add remaining butter to pan and cook until it begins to brown. Mix in lemon juice and parsley then immediately pour sauce over fish and serve. Enjoy!


Chavich, C. (2001). High Plains: The Joy of Alberta Cuisine. Calgary, AB: Fifth House, Ltd.