- Portion size 6 servings
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 eggs
- 1 cup cornmeal
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 lbs pickerel fillets skinned
- 1/4 cup butter
- 1/4 cup canola oil
- 1/2 cup whipping cream
- 1/2 teaspoon grated lemon rind
- 2 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
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.
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).