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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dad’s Crispy Sautéed Pickeral Recipe

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This recipe for Dad’s Crispy Sautéed Pickeral is from Gauthier Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pickeral (19-22” long) or approx. ¾ lb of fillets
⅔ cup Rocky Madsen’s fish crisp
¼ cup butter
¼ cup oil
Directions:
Directions:
Catch a pickerel in the South Saskatchewan River.

Fillet with a sharp knife. Make sure all scales, bones and viscera are removed.

Rinse fillets well and drain well. In a large bowl, dip fillets one at a time in Rocky Madsen’s fish crisp, coating well.

In a large frying pan, melt butter and oil until they start to sizzle. Place fillets in frying pan. Flip every 1-2 minutes until crispy and golden and meat starts to separate.

Remove and lay on paper towels to blot excess oil. Serve with lemon wedges and tartar sauce to garnish.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
1 hour including filleting

 

 

 

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