Lemony Pickerel Piccata
2-4 Pickerel Fillets, strip of bones cut out (Save for fish stock)
1/2 cup Panko crumbs
1/4 cup grated Parmesan
Salt, pepper, and thyme for the crumbs
1 egg beaten into 1/2 cup milk or buttermilk
olive oil or butter, for frying the fish
2 tbs butter
drizzle olive oil
2 shallots, thinly sliced
2-3 cloves garlic, smashed and chopped
1/4 tsp dried thyme
juice of one lemon
1/2 cup cream
2 tbs cream with 1/2 tsp corn starch (to thicken the sauce and prevent splitting)
salt and pepper, to taste
For the Sauce; in a small saucepan, heat up butter and oil. Add shallots and cook, until tender, on medium heat. Add garlic, then creams. Add lemon juice and seasonings. Bring to a slow simmer and remove from heat until just prior to serving.
For the fish; in one dish, beat an egg into the buttermilk. Place crumbs, Parmesan, and seasonings in another dish. Soak the fish in the milk mixture and then coat with the crumbs. Heat the butter in a pan and cook fish for a couple of minutes per side, depending on the thickness of the fish.
Serve immediately with sauce. Enjoy! Pictured here with Oven baked fries with feta, and Korean Zucchini.
Try with Sweet Potato Fries, with or without the sauce. Enjoy on a cool winter night or when you're in the mood for a hearty meal. Visit KarenFood for more exciting, mouth-watering fish & seafood adventures or if you prefer, recipes.