Jackfish lodge: crispy-fried pickerel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ¼ | cup | Milk |
| 1 | Egg | |
| 2 | cups | Saltine cracker crumbs |
| 2 | pounds | Pickerel fillets, skinned |
| Vegetable oil to deep-fry | ||
| Salt | ||
Directions
Pickerel: a sweet and firm freshwater fish.
Place flour in shallow bowl; in separate shallow bowl, whisk together milk and egg. In another shallow bowl, place cracker crumbs.
Using sharp knife, cut fillets diagonally into 2-inch wide pieces. In deep fryer, heat oil to 375F 190C. 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. Fry a few pieces of fish at a time for 3-4 minutes or until golden and fish rises to top of fryer. Transfer to paper towel-lined platter; sprinkle with salt to taste.
Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge, Saskatoon, Saskatchewan, Canada [-=PAM=-] PA_Meadows@...