DOUBLE ALMOND PICKEREL FILLETS
Pickerel(or walleye) is one of our favourites- a very sweet fish, and if we're lucky it goes straight from the river to the pan. You could substitute sole if you like. A variation of a Canadian Living recipe from way back.
Provided by Jan in Lanark
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl.
- In another bowl combine egg and salt.
- In last bowl combine bread crumbs and almonds.
- Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
- Place on a rack to dry a bit.
- In a large skillet melt 2 T.
- of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
- butter, until fish flakes easily, about 5 minutes.
- Transfer fish,with a slotted spoon, to a plate and keep warm.
- In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
- Add lemon juice, salt and pepper and pour over fish.
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Rana Mushtaq
[email protected]Great recipe!
Moji
[email protected]I made this recipe for dinner last night and it was a hit! The fish was flaky and moist, and the sauce was flavorful and rich. I would definitely recommend this recipe to anyone looking for a delicious and easy fish dish.
Fawzi Khalaf
[email protected]This recipe was absolutely delicious! I followed the instructions exactly and the pickerel fillets turned out perfectly. The almonds added a nice crunch and the lemon-butter sauce was divine. I will definitely be making this dish again.