Deep-fried, Breaded Pickerel Fillets
Ingredients:
When your fillets are finished, you can cut them up into smaller pieces if you prefer a higher breading-to-fish ratio. If not, leave them as they are. Start heating up the canola oil on medium-high heat in a large, deep frying pan. There should be enough oil to completely submerge the fish.
Put the eggs, cream, a splash of hot sauce and a dash of salt and pepper into a large bowl. Whip these ingredients together as if you are making scrambled eggs. Add the fillets to this mixture and let them sit there for 5 minutes. In the meantime, put a few cups of breadcrumbs on a plate.
Take the fillets out of the mixture and roll them in the breadcrumbs until they are totally covered. Then put them in the frying pan. They only take a few minutes to cook, and you know they're ready when they start to curl. Alternatively, take a fork and cut one of the pieces in two. If it falls apart easily, it's finished. I usually flip the fillets once or twice during this process.
And that's it -- easy peasy. You can sprinkle the fillets with lemon juice, or dip them in ketchup or tartar sauce depending on your preference. Bon Appetit!
- 6 Walleye fillets
- Italian style bread crumbs with Italian Romano cheese
- 3 eggs
- 1/2 cup of cream
- Hot sauce
- Salt & Pepper
- Canola Oil
When your fillets are finished, you can cut them up into smaller pieces if you prefer a higher breading-to-fish ratio. If not, leave them as they are. Start heating up the canola oil on medium-high heat in a large, deep frying pan. There should be enough oil to completely submerge the fish.
Put the eggs, cream, a splash of hot sauce and a dash of salt and pepper into a large bowl. Whip these ingredients together as if you are making scrambled eggs. Add the fillets to this mixture and let them sit there for 5 minutes. In the meantime, put a few cups of breadcrumbs on a plate.
Take the fillets out of the mixture and roll them in the breadcrumbs until they are totally covered. Then put them in the frying pan. They only take a few minutes to cook, and you know they're ready when they start to curl. Alternatively, take a fork and cut one of the pieces in two. If it falls apart easily, it's finished. I usually flip the fillets once or twice during this process.
And that's it -- easy peasy. You can sprinkle the fillets with lemon juice, or dip them in ketchup or tartar sauce depending on your preference. Bon Appetit!
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