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1/2 cup all purpose flour
1/4 cup milk
2 eggs
1 cup cornmeal
2 tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
2 lb. skinned pickerel fillets
1/4 cup butter or 1/4 cup canola oil
Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. Place cornmeal, dill, salt and pepper in another shallow bowl. Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture. In skillet, heat butter over medium-high heat; cook fillets, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon sauce.
1/4 cup milk
2 eggs
1 cup cornmeal
2 tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
2 lb. skinned pickerel fillets
1/4 cup butter or 1/4 cup canola oil
Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. Place cornmeal, dill, salt and pepper in another shallow bowl. Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture. In skillet, heat butter over medium-high heat; cook fillets, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon sauce.
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