Double Almond Pickerel Fillets

READY IN: 20mins
Recipe by Jan in Lanark

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.

Top Review by Jim_Clark

Whipped this up on a cast iron skillet on the side of the BBQ at the cottage. A wonderful dish thats easy and fun to prepare. Served on a bed of rice with some seasonal asparagus, salad with local corn and some Kim Crawford Sauvignon Blanc...perfect for on the deck overlooking Lake of Bays!

Ingredients Nutrition


  1. Place flour in a shallow bowl.
  2. In another bowl combine egg and salt.
  3. In last bowl combine bread crumbs and almonds.
  4. Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
  5. Place on a rack to dry a bit.
  6. In a large skillet melt 2 T.
  7. of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
  8. butter, until fish flakes easily, about 5 minutes.
  9. Transfer fish,with a slotted spoon, to a plate and keep warm.
  10. In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
  11. Add lemon juice, salt and pepper and pour over fish.

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