What could be better than pan-fried pickerel on as a shore lunch or on a camping trip. Serve with a lemon wedge. Use a gluten–free flour to make it gluten–free. Any firm white lake fish can be substituted but fresh, local pickerel is the best choice for this recipe.
1/4 cup all-purpose flour (60 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
2 lbs pickerel fillets (1 kg)
3 Tbsp canola oil (45 mL)
4 lemon wedges (4)
1/4 cup all-purpose flour (60 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
2 lbs pickerel fillets (1 kg)
3 Tbsp canola oil (45 mL)
4 lemon wedges (4)
When you get to know Canadian Canola, you just might fall in love.
