BAKED PICKEREL
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.
Provided by Molly53
Categories Kid Friendly
Time 30m
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, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
THE PANFRIED PICKEREL THAT'S SO CANADIAN
By Patrick Hearn, as told to Devon ScoblePatrick Hearn and Kent Rumpel live in Saskatoon's Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel, something Patrick remembers eating on fishing trips with his dad in northwestern Ontario. While it was Kent who tweaked and perfected the recipe for the diner's customers, the dish is still made in Patrick's grandmother's cast-iron pan.Between the ages of seven and 17, I lived in a small mining town in northwestern Ontario. My mum had taken a millwright maintenance course for mechanical at the mine; she was one of the first women in Canada to be a millwright maintenance mechanic - all while raising seven children! So my dad did all the cooking throughout the week, then on weekends, my mum would do all the baking and all the stuff for our lunches.My mum was pretty creative as a cook, often using cheaper cuts of meat to make stuff go farther. She has an English background, so we'd have pigs in a blanket, Swiss steak and steak-and-kidney pies. My dad was a pretty good cook, too, but he was more of a meatloaf and mushroom gravy or spaghetti and sauce kind of guy. He learned what he knew from his mother, my Grandma Hearn, who was also an excellent cook.My dad made panfried pickerel for us kids as a shore lunch when we were fishing. He'd heat up potatoes left over from last night's dinner and fry up a few eggs. He'd catch fresh pickerel from the lake, clean it lakeside, then panfry it with the eggs and potatoes for a delicious lunch.The fried pickerel recipe we use at the Park Cafe is actually Kent's. It's something we'd done one weekend that people really enjoyed. The fish is seasoned and floured on both sides, then panfried in my Grandma Hearn's cast-iron pan and served with eggs, hash browns and toast. This cast-iron frying pan is something we've used in countless ways my whole life. I've even turned it into a running joke over the years: "101 uses for Grandma's frying pan!" Through the week, the panfried pickerel isn't a big seller, but on Sundays, it just goes.Growing up, we ate meals accompanied by lots of gravies and sauces and pastas - comfort food, I would call it. And home-cooked comfort food is what the Park Cafe is about. It kept Grandma Hearn alive until 92, so hopefully by eating the way she did, I'm going to be around for a long time!Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Great Canadian Cookbook Editors
Categories Canadian,dinner,fish,Great Canadian Cookbook,lunch,quick and easy,stovetop,Summer
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Lightly season fillet with salt and pepper.
- Cover a plate with flour; dredge each side of fillet to lightly coat.
- Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
- Flip and fry on other side until golden brown and fish flakes easily.
- Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
PICKLED GINGER
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.
MACKEREL WITH SIZZLED GARLIC, GINGER & TOMATOES
This fish, served whole and baked with Chinese flavours, makes a stylish meal for two. Grill it or pop it on the BBQ
Provided by Jane Hornby
Categories Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).
- Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.
Nutrition Facts : Calories 586 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.78 milligram of sodium
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