- Cook Time
- Prep Time
- Serves 6Servings
- 6 (5-ounce) fresh pickerel fillets
1/2 cup pecans, toasted, finely chopped
- 1/2 cup cornmeal
- 2 eggs
- 1 tablespoon water
- 1/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- Canola oil, for frying
- Freshly ground pepper, to taste
- Lemon slices, to garnish
Maple glazed vegetables
10 carrots, peeled and cut in half
6 parsnips, peeled and cut in half
1/3 cup pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme, chopped
Coarse salt and freshly ground pepper, to taste
For vegetables, preheat oven to 350°F. Place vegetables in large bowl. Add maple syrup, olive oil and thyme; toss to coat. Spread vegetables in single layer on parchment lined baking sheet. Sprinkle generously with salt and pepper. Roast for 45 minutes or until tender and golden brown, stirring occasionally.
In shallow bowl, combine pecans and cornmeal; set aside.
Beat eggs with water in shallow bowl; set aside. Place flour and salt in another shallow bowl. Dip fish into flour mixture, shaking off excess; then in egg mixture; then into pecan cornmeal mixture, pressing to coat. Set aside. Heat oil in large skillet over medium high heat. Fry fish in batches for 2 to 3 minutes per side or until golden and flaky inside. Sprinkle with pepper and serve with lemon slices.