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