Simple Pan-fried Pickerel

Clock Icon 14 - 16 minutes |
Servings: 8 |
Prep: 10 minutes |
Cook: 4 - 6 minutes

What could be better than pan-fried pickerel as a shore lunch or on a camping trip? Served with a squeeze of lemon, any firm white lake fish can be substituted but fresh, local pickerel is the best choice for this simple pan-fried pickerel recipe.

Ingredients

  • ¼ cup (50 mL) all-purpose flour
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 ¼ lbs (1 kg) pickerel fillets, thawed or fresh
  • 3 tbsp (45 mL) canola oil
  • 4 lemon wedges

Method

  1. In shallow dish or pie plate combine flour, salt and pepper.
  2. Lightly coat both sides of each fillet in flour mixture. Set aside.
  3. In large non-stick frying pan heat canola oil over medium heat.
  4. When oil is heated, fry the fillets for approximately 2-3 minutes on each side.
  5. Garnish with lemon wedges. Serve immediately.

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.