Pickerel In Brown Butter Sauce Recipes

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

Steps:

• 1. Combine flour, salt, pepper, and paprika in a shallow dish. Dredge pickerel fillets in seasoned flour, coating both sides well and shaking off any excess. 2. Heat canola oi and 2 tablespoons butter in a nonstick frying pan over medium heat. When fat is sizzling, add floured fish and panfry until golden on both sides, about 2-3 minutes per side. 3. Remove fish from pan and place on a warm platter. Add remaining butter to pan and cook until it begins to brown. Squeeze juice of half a lemon into browned butter and sprinkle in chopped parsley. 4. Immediately pour butter sauce over fish and serve.

Steps:

• Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
• Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
• Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
• Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

Steps:

• Cut fillets into 6 serving pieces.
• Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
• Heat 1/4 inch salad oil in large skillet.
• Add fillets.
• Saute quickly on both sides until lightly browned; do not over cook.
• Place fish on a heated platter.
• Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
• Remove from heat and add parsley and lemon juice.
• Pour over fillets.
• Garnish with lemon wedges.