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!
- 1⁄4 cup flour
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup ground almonds
- 1 lb pickerel fillets, fresh or thawed
- 1⁄2 cup butter
- 1⁄3 cup sliced almonds
- 1 tablespoon fresh lemon juice
- salt and pepper
Directions See How It's Made
- 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.