Pickerel are my favorite fish and now is the season to get them fresh. My daughter and her family went on a fly in fishing trip to Gammon River and came home with as many fillets as allowed. I was so happy to be the recipient of some of these delicious fish. My usual way to prepare them is really simple, I fry them in a bit of butter with salt and pepper to taste and a sprinkle of lemon juice on top. This time I decided to try something else and I may just have found a new favorite!
- 1 egg
- 2 teaspoons honey
- 1/3 cup flour
- 1 cup saltine crackers, crushed finely (approx 18 crackers)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne, increase amount if you like a little more heat
- 4 pickerel fillets
- Extra honey for drizzling
- Lemon wedges.
- In a bowl, beat egg and honey.
- In a separate bowl, combine flour, cracker crumbs, salt, black pepper, and cayenne.
- Dip fillets in egg and honey mixture and then coat with the crumb mixture.
- In a frying pan heat just enough oil to cover the bottom.
- Fry fish in the pan over medium high heat, 3 minutes per side or until fish flakes easily with a fork and has a nice golden brown color.
- Drizzle with extra honey and lemon. Serve with coleslaw or a salad.
This is my daughter Brenda with a nice catch of pickerel.