The Panfried Pickerel Thats So Canadian Recipes
PARK CAFE AND DINER'S PANFRIED PICKEREL
At Saskatoon's Park Cafe panfried pickerel is a popular weekend breakfast and a family tradition. Patrick Hearn grew up eating it on fishing trips with his dad, but partner Kent Rumpel developed the recipe that Park Cafe customers devour every weekend. To this day, Kent still cooks it in Grandma Hearn's cast-iron pan.Courtesy of Kent Rumpel of Park Cafe and Diner, SaskatoonPhoto courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Food Network Canada Editors
Categories dinner,fish,Great Canadian Cookbook,lunch,quick and easy
Time 15m
Yield 1 serving
Number Of Ingredients 6
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 3 to 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.
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.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
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