A beautiful recipe that will take your pickerel over the top...Because some days you just need something a little extra special.
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Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Pecan and Cornmeal Crusted Pickerel 3
Pecan and Cornmeal Crusted Pickerel 1
  • Duration
  • Cook Time
  • Prep Time
  • Serves 6.Servings

Ingredients

  • 6 (5-ounce) fresh pickerel fillets
  • 1 1/4 cup whole pecans, toasted and 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

Preparation

 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. 

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