Recipe: Jackfish Lodge: Crispy-Fried Pickerel
For 6 Persons
Category: Fish*shell, Wildlife
1/4 c All-purpose flour
1/4 c Milk
1 Egg
2 c Saltine cracker crumbs
2 lb Pickerel fillets, skinned
Vegetable oil to deep-fry
Salt
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@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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