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- 1/4 cup all-purpose flour (60 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp pepper (1 mL)
- 2 lbs pickerel fillets (1 kg)
- 3 Tbsp canola oil (45 mL)
- 4 lemon wedges (4)
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- Combine flour, salt and pepper in a shallow dish.
- Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet.
- Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side.
- Garnish with lemon wedges and serve immediately.
Pan Fried Pickerel
What could be better than pan-fried pickerel on as a shore lunch or on a camping trip. Serve with a lemon wedge. Use a gluten–free flour to make it gluten–free. Any firm white lake fish can be substituted but fresh, local pickerel is the best choice for this recipe.
- Servings
- 8 people
Nutritional Analysis
- Servings
- 8
- Calories
- 180
- Total Fat
- 7 g
- Saturated Fat
- 0.5 g
- Cholesterol
- 105 mg
- Sodium
- 135 mg
- Carbohydrates
- 3 g
- Fiber
- 0 g
- Protein
- 24 g
