Best Pickerel In Almond Butter Sauce Recipes

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.

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.

ALMOND BUTTER SAUCE

Steps:

• Blend all ingredients until smooth and creamy.
• Use as a dip, a spread, or a topping.

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.