Cook Time
22 min
Yields
6 servings
Try this dill and lemon Pickerel coated in crisp and buttery cornmeal.
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ingredients
Pan-Fried Cornmeal-Crusted Pic
½
cup all purpose flour
¼
cup milk
2
egg
1
cup cornmeal
2
Tbsp chopped fresh dill
½
tsp salt
¼
tsp pepper
2
lb(s) pickerel, fillets, skinned
¼
cup butter
¼
cup canola oil
Lemon Sauce
½
cup whipping cream
½
tsp grated lemon, rind
2
Tbsp lemon, juice
½
tsp Worcestershire sauce
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directions
Step 1
Place flour in shallow bowl.
Step 2
In separate shallow bowl, whisk milk with eggs.
Step 3
Place cornmeal, dill, salt and pepper in another shallow bowl.
Step 4
Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture.
Step 5
In skillet, heat butter over medium-high heat; cook fillets, turning once, for about
5 minutes or until fish is opaque and flakes easily when tested with fork.
Step 6
Serve with lemon sauce.
Step 7
In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 minutes or until reduced to half and thickened enough to coat back of spoon.
Step 8
Yield: 1/3 cup (75 mL)