Pan Fried Cornmeal Crusted Pickerell with Lemon Sauce

 Pan Fried Cornmeal Crusted Pickerell with Lemon Sauce


  • 1/2 cup all-purpose flour
  • 1/4 cup milk
  • 2 eggs
  • 1 cup cornmeal
  • 2 tbsp chopped fresh dill 
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • 2 lb pickerel fillets
  •  1/4cup cup butter or canola oil

Lemon Sauce:

  • 1/2 cup whipping cream
  • 1/2 tsp grated lemon rind  
  • 2 tbsp lemon juice
  • 1/2 tsp Worcestershire sauce


Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. Place cornmeal, dill, salt and pepper in another shallow bowl. Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture.

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. Serve with lemon sauce.

Lemon Sauce
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. Makes 1/3 cup (75 mL).

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