Double Almond Pickerel Fillets Food
CANADIAN WALLEYE (PICKEREL)
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, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
DOUBLE ALMOND PICKEREL FILLETS
Pickerel(or walleye) is one of our favourites- a very sweet fish, and if we're lucky it goes straight from the river to the pan. You could substitute sole if you like. A variation of a Canadian Living recipe from way back.
Provided by Jan in Lanark
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl.
- In another bowl combine egg and salt.
- In last bowl combine bread crumbs and almonds.
- Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
- Place on a rack to dry a bit.
- In a large skillet melt 2 T.
- of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
- butter, until fish flakes easily, about 5 minutes.
- Transfer fish,with a slotted spoon, to a plate and keep warm.
- In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
- Add lemon juice, salt and pepper and pour over fish.
PICKEREL IN ALMOND BUTTER SAUCE
A recipe from an old edition of Chatelaine Cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish.
Provided by Allyoop
Categories Canadian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut fillets into 6 serving pieces.
- Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
- Heat 1/4 inch salad oil in large skillet.
- Add fillets.
- Saute quickly on both sides until lightly browned; do not over cook.
- Place fish on a heated platter.
- Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
- Remove from heat and add parsley and lemon juice.
- Pour over fillets.
- Garnish with lemon wedges.
Nutrition Facts : Calories 153.3, Fat 11.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 3.9, Carbohydrate 9.8, Fiber 1.1, Sugar 0.5, Protein 3
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