Pan-Fried Cornmeal-Crusted Pickerel
Servings: 6
Ingredients:
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1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) milk
2 eggs
1 cup (250 mL) cornmeal
2 tbsp (25 mL) chopped fresh dill
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 lb (1 kg) pickerel fillets, skinned
1/4 cup (50 mL) butter or canola oil
Lemon Sauce:
1/2 cup (125 mL) whipping cream
1/2 tsp (2 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) Worcestershire sauce
Preparation:
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 about 5 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon sauce.
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. Makes 1/3 cup (75 mL).
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