Nice simple recipe with lots of flavor and crunch from the cornmeal crust,sooo good! Experiment with different herbs(fresh or dried) and spices in place of the cajun seasoning. Lemon pepper might bring a nice added zing to your pickerel! Use your favorite fish as Tilapia, cod or snapper could replace the pickerel.
- 1 cup flour
- 1/2 cup buttermilk (regular milk will do)
- 2 eggs
- 1 1/2 cups cornmeal
- 2 tablespoons of cajun seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 lb (907 g) pickerel fillets, skinned and cut into about 4 inch by 2 inch pieces
- 1/4 cup butter or grapeseed oil, I prefer to use the oil as I don’t have to worry about it burning like you do with butter or use half butter and half oil.
1. Place flour in shallow bowl. In separate shallow bowl, whisk buttermilk with eggs. Place cornmeal, cajun seasoning, salt and pepper in another shallow bowl. Dip fish, one piece at a time, into flour, shaking off excess, then into milk mixture, then into cornmeal mixture.
2. In skillet, heat butter or oil over medium-high heat; cook fillets, turning once, 2-3 minutes on each side or until fish is opaque and flakes easily when tested with fork. Serve with fresh lemon wedges and maybe a tartar sauce.