The sweet and firm freshwater pickerel- one of the most delights- was featured at the Saturday evening feast.

Ingredients:

2 cups (500 ml) Saltine cracker crumbs
2 lb (1 kg) Pickerel fillets, skinned
¼ cup (50 ml) All-purpose flour
¼ cup (50 ml) Milk
Vegetable oil deep-frying
1 Egg
Salt

Procedure:

  1. Place flour in shallow bowl; in separate shallow bowl, whisk together milk and egg. In another shallow bowl, place cracker crumbs.
  2. Using sharp knife, cut fillets diagonally into 2-inch (5 cm) wide pieces. In deep fryer, heat oil to 375 °F (190 °C). Meanwhile, dip fish, 1 slice at a time, into flour, shaking off excess, then into milk mixture, then into cracker crumbs, pressing on both sides to coat thoroughly.
  3. Fry a few pieces of fish at a time for 3 to 4 minutes or until golden and fish rises to top of fryer. Transfer to paper towel-lined platter; sprinkle with salt to taste.

Makes 6 servings

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com