Double Almond Pickerel Fillets

Total Time
Prep 10 mins
Cook 10 mins

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.

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.
Most Helpful

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!

Jim_Clark July 23, 2012

This was absolutely delish! I purchased some yellow pickerel fillets from my local organic grocer and thought this recipe would be a special way to prepare them. I was right. This is a fabulous dish with I would serve for an elegant dinner party any day. I did double all amounts for the dredging ingredients (2 eggs, 1/2 cups flour, 1/2 cup crumbs, 1/2 cup ground almonds). I used panko crumbs instead of regular bread crumbs. I added 1 clove of minced garlic and some chopped fresh dill to the butter sauce just to brighten it up a bit. The almond crust complimented the sweet pickeral quite nicely. A lovely dish with local Canadian flavours. Thanks so much for this Jan from beautiful Lanark, Ontario.

Chef Regina V. Smith March 14, 2010

This was a hit in my house. I will be using this recipe again.

flyah64d February 02, 2014