Best Double Almond Pickerel Fillets Recipes

PICKEREL IN ALMOND BUTTER SAUCE

Steps:

• Cut fillets into 6 serving pieces.
• Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
• Heat 1/4 inch salad oil in large skillet.
• Add fillets.
• Saute quickly on both sides until lightly browned; do not over cook.
• Place fish on a heated platter.
• Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
• Remove from heat and add parsley and lemon juice.
• Pour over fillets.
• Garnish with lemon wedges.

CANADIAN WALLEYE (PICKEREL)

Steps:

• Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
• Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
• Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
• Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

THE PANFRIED PICKEREL THAT'S SO CANADIAN

Steps:

• Lightly season fillet with salt and pepper.
• Cover a plate with flour; dredge each side of fillet to lightly coat.
• Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
• Flip and fry on other side until golden brown and fish flakes easily.
• Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

DOUBLE ALMOND PICKEREL FILLETS

Steps:

• Place flour in a shallow bowl.
• In another bowl combine egg and salt.
• In last bowl combine bread crumbs and almonds.
• Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
• Place on a rack to dry a bit.
• In a large skillet melt 2 T.
• of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
• butter, until fish flakes easily, about 5 minutes.
• Transfer fish,with a slotted spoon, to a plate and keep warm.
• In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
• Add lemon juice, salt and pepper and pour over fish.

BAKED PICKEREL

Steps:

• Preheat oven to 450°F.
• Wash and clean fish.
• Place in baking dish and dot with butter; season with salt and pepper.
• Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

ALMOND FLOUR DOUBLE CHOCOLATE PECAN BROWNIES (GF)

Steps:

• Melt butter and chocolate in a medium saucepan over low heat. Stir in sugars and vanilla. Set aside to cool for 30 minutes.
• Preheat oven to 350F. Lightly coat an 8-inch square baking pan with non-stick cooking spray.
• Add eggs to cooled chocolate mixture and beat well. Stir in almond flour and mix well. Stir in white chocolate chips and pecans.
• Spread batter into pan evenly and bake 30-35 minutes, or until a toothpick inserted in center comes out clean.
• Let cool in pan on wire rack completely. Cut into 9 or 12 squares, depending on how big you want them.
• I like to frost them. Use your favorite chocolate frosting, or serve plain.

STEAMED WALLEYE (PICKEREL) ON THE GRILL

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.