Cornmeal-Crusted Pickerel

Author: Canadian Living

Serve with: Green Peas — Roasted Red Potato Wedges (See below)

  • Portion size 4 servings

Ingredients

Method

Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. In third bowl, combine cornmeal, dillweed, salt and pepper. Dip fillets, 1 at a time, into flour, shaking off excess; dip into egg mixture then cornmeal mixture, patting to coat both sides evenly.

In skillet, heat butter and oil over medium-high heat; cook fillets, turning once, until fish is opaque and flakes easily when tested, about 8 minutes. Serve with lemon wedges to squeeze over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 455 mg
  • Protein 38 g
  • Calories 386.0
  • Total fat 10 g
  • Cholesterol 220 mg
  • Saturated fat 5 g
  • Total carbohydrate 33 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal-Crusted Pickerel

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