Fish
Crispy Fried Pickerel with Lemon Caper Sauce
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
- •2 lbs pickerel fillets
- •1 cup flour
- •2 eggs, beaten
- •1 1/2 cups panko breadcrumbs
- •1/2 cup vegetable oil for frying
- •4 tablespoons butter
- •3 tablespoons capers
- •Juice of 2 lemons
- •2 tablespoons fresh parsley
- •Salt and pepper to taste
Instructions
- 1
Pat pickerel fillets dry and season with salt and pepper.
- 2
Set up breading station: flour in one dish, beaten eggs in second, panko in third.
- 3
Dredge each fillet in flour, dip in egg, then coat with panko, pressing to adhere.
- 4
Heat oil in large skillet over medium-high heat. Fry fillets in batches 3-4 minutes per side until golden and crispy.
- 5
Transfer to paper towel-lined plate and keep warm in 200°F oven.
- 6
For sauce: Wipe skillet clean, melt butter over medium heat until foaming. Add capers and cook 1 minute.
- 7
Add lemon juice and parsley, swirl to combine. Drizzle sauce over fried fish and serve immediately.
About Fish
Freshwater fish from Rhode Island's ponds and lakes offer clean, mild flavors. They're best prepared simply to let the natural taste shine.
