Tested till perfect Cornmeal-Crusted Pickerel BLT
Cornmeal-Crusted Pickerel BLT
Photography by Matthew Kimura

Cornmeal-Crusted Pickerel BLT

You can use store-bought tartar sauce, especially if you're camping. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Portion size 4


  • 4 slices 4slicesbacon, (optional)
  • 4 4skinless pickerel filletskinless pickerel fillets, (1 lb/500 g)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupcornmeal
  • 1 tbsp 1tbspvegetable oil
  • 4 4oval bunoval buns, halved
  • Tartar Sauce recipe
  • 4 4romaine lettuce leaves
  • 2 2plum tomatoplum tomatoes, sliced
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Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan.

Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat.

In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.

Nutritional Information Per serving: about

cal 425 pro 29g total fat 14g sat. fat 2g
carb 44g fibre 3g chol 104mg sodium 779mg
potassium 649mg

% RDI:

calcium 18 iron 29 vit A 16 vit C 13
folate 49
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