Pan Fried Cornmeal Crusted Pickerel Recipes

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PAN-FRIED CORNMEAL-CRUSTED PICKEREL



Pan-Fried Cornmeal-Crusted Pickerel image

Try this dill and lemon Pickerel coated in crisp and buttery cornmeal.

Provided by Emily Richards

Categories     Citrus,eggs and dairy,fish,Fry,herbs,Holiday/Event,Main,Main Ingredient,Meal,North American

Time 22m

Yield 6 servings

Number Of Ingredients 14

½ cup all purpose flour
¼ cup milk
2 egg
1 cup cornmeal
2 Tbsp chopped fresh dill
½ tsp salt
¼ tsp pepper
2 lb(s) pickerel, fillets, skinned
¼ cup butter
¼ cup canola oil
½ cup whipping cream
½ tsp grated lemon, rind
2 Tbsp lemon, juice
½ tsp Worcestershire sauce

Steps:

  • Place flour in shallow bowl.
  • In separate shallow bowl, whisk milk with eggs.
  • Place cornmeal, dill, salt and pepper in another shallow bowl.
  • Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture.
  • In skillet, heat butter over medium-high heat; cook fillets, turning once, for about5 minutes or until fish is opaque and flakes easily when tested with fork.
  • Serve with lemon sauce.
  • In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 minutes or until reduced to half and thickened enough to coat back of spoon.
  • Yield: 1/3 cup (75 mL)

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