Shore Lunch Pickerel
Walleye fillets dredged in seasoned cornmeal and flour and fried crisp in a cast-iron pan.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Cast-iron frying pan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 17 g
- carbs
- 24 g
- protein
- 36 g
- calories
- 390
Instructions
- 1
Pat the fillets completely dry and season them.
- 2
Mix the cornmeal, flour, salt and pepper in a shallow dish.
- 3
Dip each fillet in beaten egg, then press into the cornmeal mixture.
- 4
Heat the oil in a cast-iron pan until it shimmers.
- 5
Fry for 3 minutes a side until crisp and golden and the fish flakes.
- 6
Drain briefly and serve immediately with lemon.
Chef's tips
Dry fish and hot oil are everything; wet fillets steam and the coating slides off.
Ingredient substitutions
- pickerel fillets → perch, whitefish or any firm lake fish
Storage
Eat fresh; it does not reheat well.
Common mistakes to avoid
- •Crowding the pan
- •Overcooking until dry
Serving suggestions
Cooked Shore Lunch Pickerel?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
