Best Canadian Fried Pickerel Ever


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Fried and delicious, what can be better?

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  • 2-3 lb. pickerel fillets, rinsed and patted dry
  • ½ C. butter, or more, for frying
  • Lemon juice to taste
  • 1 C. flour
  • 3 eggs beaten with 1/2 C. milk
  • 2 C. bread crumbs
  • 1/2 C. parmesan cheese
  • 1 tsp. seasoning salt
  • 1 tsp. lemon pepper
  • 1 1/2 tsp. Italian seasoning
  • 1 tsp onion powder

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Mix together bread crumbs, parmesan cheese, seasoning salt, lemon pepper, Italian seasoning and onion powder in shallow bowl and set aside. Put flour in shallow bowl and set aside. Combine eggs and milk in separate shallow bowl and set aside. Spray your pans (or grill) well with Pam, or rub with oil or butter. Pre-heat grill to about 350 degrees or set it at medium-high heat. Take a few Tbs. of butter and melt it on the grill, trying to spread evenly. Take each pickerel fillet; dip in milk-egg mixture, coat well in flour, then again in the milk-egg mixture; and then in the breadcrumb mixture. Fry on the one side until golden brown. Then, pat a tsp. of butter on each fillet before flipping over on to the other side. Squirt each piece with lemon juice, and fry until the other side is also golden brown. Serve with hot rice and a vegetable.


Ilona McEachern

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