Cornmeal Crusted Pickerel Fillets

We got our fillets at Hooked, but your local sustainable fish market will have something equally yummy!

First, prepare two pie plates or similar shallow dishes. In one, put a combination of cornmeal, flour, and herbs (we used dill and lemon pepper).

In the other, beat an egg with a splash of milk.

Heat some butter and olive oil in a good-sized frying pan, large enough that the fillets will have some space (or you’ll have to cook in batches and keep warm).

Dip the fillets in the egg mixture, then coat with the cornmeal mixture.

Cook (skin side first, if your fillets are skin on) in the butter mixture. Gently shake pan occasionally; fish will release when they are ready to turn. Flip the fish over, and cook until they are a light golden brown. Then enjoy (possibly even with sides!)

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