Shore Lunch Pickerel Two Ways
Photos by Ian McCausland
Mike Jones treated us to two different types of pickerel breading. The Panko and corn flake-crusted pickerel was heartier, while the deceptively simple mustard batter let the taste of the fresh pickerel shine with a little tang. Mike recommends using canola oil for frying. A 4-litre jug will do for everything
Panko and Corn Flake Crusted Pickerel
1 can sweetened condensed milk
1 can evaporated milk
2 cups Panko flakes
2 cups corn flake crumbs
2 eggs
1 cup flour
Salt and pepper
1 tbsp Hy’s Seasoning Salt
Oil for frying
In a large plastic freezer bag, mix together eggs and 1/2 a can each of sweetened condensed and evaporated milk. In a second large freezer bag, mix together corn flake crumbs and Panko flakes as well as the Hy’s Seasoning Salt, salt and pepper, to taste. Pat dry pickerel fillets and dust in flour. Dip each fillet first in the milk mixture, then in the Panko and Cornflake mixture.
Mustard Battered Pickerel
1 cup French’s Classic Yellow Mustard
2 cup flour
Black pepper and salt
Oil for frying
This recipe could not be simpler or more delicious. Spread 1 cup of flour on a large plate and season with salt and pepper. Pat pickerel fillets dry and then dip them in French’s yellow mustard. Flip the fillet around with a fork to make sure it is well coated. Move coated fillet to the plate with flour and coat both sides.
To fry fish:
Heat oil to 375°F in a deep iron skillet. If you don’t have a thermometer, to test that your oil is hot enough, drop a piece of bread into the oil. It should be as crispy as a crouton within 20–30 seconds.
Gently immerse fish into hot oil and cook until golden brown, about 6 minutes. Do not overcrowd the oil with fish. Remove with long-handled kitchen strainer to a paper-towel-covered tray. Eat immediately.
Homemade Tartar Sauce
1 cup mayonnaise
1/4 cup finely chopped dill pickle
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh dill
2 teaspoons fresh lemon juice
3 tablespoons chopped green onion
1 teaspoon Smak Dab White Wine Herb Dijon
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
Whisk together all ingredients. Chill at least 1 hour before serving.
PAIR WITH
La Vis Quadri Sauvignon Blanc Veneto, Italy
Laurent Miquel Père et Fils Cinsault Syrah Rosé Languedoc-Rousillon, France
Bon Courage Unwooded Chardonnay Robertson, South Africa
