Recipes
Cornmeal-Crusted Pickerel BLT
- Servings: 4
- Provided by: Kary Osmond
- 4 slices bacon, (optional)
- 4 skinless pickerel fillets, (1 lb/500 g)
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) cornmeal
- 1 tbsp (15 mL) vegetable oil
- 4 oval buns, halved
- Tartar Sauce recipe
- 4 romaine lettuce leaves
- 2 plum tomatoes, sliced
Ingredients Print Recipe
Directions
Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towellined plate. Drain fat from pan.
Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat.
In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.
