Great Tastes of Manitoba

Pan Fried Pickerel

| Servings: 8

What could be better than pan-fried pickerel on as a shore lunch or on a camping trip? Serve with a lemon wedge. Use a gluten–free flour to make it gluten–free. Any firm white lake fish can be substituted but fresh, local pickerel is the best choice for this recipe.


  • 1/4 cup (60 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 lb (1 kg) pickerel fillets
  • 3 tbsp (45 mL) canola oil
  • 4 (4) lemon wedges


  1. Combine flour, salt and pepper in a shallow dish.
  2. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet.
  3. Heat canola oil in large non-stick frying pan over medium heat. When oil is heated, fry the fillets for approximately 2-3 minutes on each side.
  4. Garnish with lemon wedges and serve immediately.

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