Italian Style Pickerel Fillets Recipes

CANADIAN WALLEYE (PICKEREL)

Steps:

• Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
• Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
• Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
• Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

BAKED PICKEREL

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.

THE PANFRIED PICKEREL THAT'S SO CANADIAN

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.

ITALIAN STYLE PICKEREL FILLETS

Steps:

• Preheat oven to 450°F (230°C).Place fillets in a lightly greased 12x9-in. (30x23-cm) baking dish. Set aside.In a bowl, mix remaining ingredients. Pour over fish.Cover with foil and bake 6-8 minutes. or until fish is easily flaked with a fork.

STEAMED WALLEYE (PICKEREL) ON THE GRILL

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

DOUBLE ALMOND PICKEREL FILLETS

Steps:

• 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.

ITALIAN-STYLE WALLEYE

Steps:

• Place walleye in a greased shallow 3-qt. or 13x9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish., Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

BAKED GARLIC LEMON PICKEREL RECIPE - (3.4/5)

Steps:

• 1.In small bowl, stir together oil, lemon juice, garlic, basil and onion. 2.Place fillets in shallow baking dish and sprinkle with salt and pepper. Spread oil and lemon mixture over the fish. 3.Bake fish in 450°F oven for about 10 minutes, or until fish is opaque.