| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Vegetables |
Canadian |
Fish*shell, Wildlife |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Milk |
| 1 |
|
Egg |
| 2 |
c |
Saltine cracker crumbs |
| 2 |
lb |
Pickerel fillets, skinned |
|
|
Vegetable oil to deep-fry |
|
|
Salt |
INSTRUCTIONS
Pickerel: a sweet and firm freshwater fish.
Place flour in shallow bowl; in separate shallow bowl, whisk together milk
and egg. In another shallow bowl, place cracker crumbs.
Using sharp knife, cut fillets diagonally into 2-inch wide pieces. In deep
fryer, heat oil to 375F 190C. Meanwhile, dip fish, 1 slice at a time, into
flour, shaking off excess, then into milk mixture, then into cracker
crumbs, pressing on both sides to coat thoroughly. Fry a few pieces of fish
at a time for 3-4 minutes or until golden and fish rises to top of fryer.
Transfer to paper towel-lined platter; sprinkle with salt to taste.
Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth
Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge,
Saskatoon, Saskatchewan, Canada
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus is my Lifeguard!”