Jackfish Lodge: Crispy-fried Pickerel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: All-purpose flour,
1/4 cup: Milk,
1: Egg,
2 cup: Saltine cracker crumbs,
2 lbs: 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@msn.com
Source from luhu.jp
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
Source from luhu.jp