Manitoba Pickerel with Brown Butter
Lake Winnipeg pickerel fried crisp and finished with nut-brown butter and lemon.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Heavy frying pan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20 g
- carbs
- 12 g
- protein
- 40 g
- calories
- 390
Instructions
- 1
Dry the fillets thoroughly and season them.
- 2
Dust in flour and shake off the excess.
- 3
Fry in the oil and a third of the butter over medium-high heat, 3 minutes skin side first.
- 4
Turn once and cook 2 minutes more, then lift onto warm plates.
- 5
Wipe the pan, add the rest of the butter and cook until it smells nutty and turns light brown.
- 6
Squeeze in the lemon, add the parsley and pour over the fish.
Chef's tips
Take the butter off the heat the moment it browns; it goes from nutty to burnt in seconds.
Ingredient substitutions
- pickerel → whitefish or perch
Storage
Serve immediately.
Common mistakes to avoid
- •Overcooking; pickerel is thin and cooks in minutes
Serving suggestions
Cooked Manitoba Pickerel with Brown Butter?
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