PAN-FRIED CORNMEAL-CRUSTED PICKEREL
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
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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