Description
A simple yet elegant pan-fried pickerel fish recipe that highlights the mild, sweet flavors of this freshwater fish. With a golden crust and buttery lemon finish, it’s an easy weeknight dish that feels gourmet.
Ingredients
Scale
- 4 pickerel fillets (about 150 g each), skin on
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lemon, juiced
- 2 tbsp chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat the pickerel fillets dry with a paper towel to remove excess moisture.
- In a shallow plate, combine flour, salt, and black pepper. Dredge each fillet lightly in the mixture, shaking off any excess.
- Heat butter and olive oil in a large skillet over medium-high heat until the butter just begins to brown.
- Place the fillets skin side down and cook for 3–4 minutes until golden and crisp. Carefully flip and cook another 2–3 minutes on the other side, until opaque and flaky.
- Remove from heat and drizzle with fresh lemon juice.
- Transfer to a plate and sprinkle with chopped parsley. Serve with lemon wedges.
Notes
- Ensure the pan and oil are hot before adding fish for a crispy skin.
- Do not overcook; pickerel cooks quickly and remains tender when gently handled.
- Pairs beautifully with roasted vegetables, rice pilaf, or a simple green salad.
- For a lighter version, use less butter and bake in the oven at 400°F (200°C) for 12–15 minutes.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Canadian
Nutrition
- Serving Size: 1 fillet
- Calories: 260
- Sugar: 0 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: pickerel fish recipes, easy pickerel fish recipes, pan-fried pickerel, Canadian fish dishes