Pecan and cornmeal-crusted pickerel with maple glazed vegetables

Pecan and Cornmeal Crusted Pickerel 1.jpg

A lovely roasted pecan crusts this delicate fish; cook it with care and it will deliver a beautiful result.


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

6 (5-ounce) fresh pickerel fillets

Canola oil, for frying

Freshly ground pepper, to taste

Lemon slices, to garnish

Serve with Maple-glazed vegetables (get recipe)


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 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. Serves 4.