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The Panfried Pickerel That’s So Canadian

One of their most popular weekend dishes is panfried pickerel. Try it and let us know!


6-8 oz pickerel fillet

1 pinch sea salt

1 pinch freshly ground pepper

⅓ cup flour

1 ½ Tbsp clarified butter

Lemon wedges, to serve

Step 1

Lightly season fillet with salt and pepper.

Step 2

Cover a plate with flour; dredge each side of fillet to lightly coat.

Step 3

Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.

Step 4

Flip and fry on other side until golden brown and fish flakes easily.

Step 5

Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.

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