Pan-Fried Cornmeal-Crusted Pickerel

Ingredients · for 4 (scales to your household)

• 1/2 cup All-purpose flour $0.14
• 1/4 cup Milk $0.11
• 2 Eggs $0.81
• 1 cup Cornmeal $0.63
• 2 tablespoons Dill $0.96
• 1/2 teaspoon Salt $0.03
• 1/4 teaspoon Pepper $0.03
• 2 lbs Pickerel fillets skinned $31.75
• 1/4 cup Butter $0.85
• 1/4 cup Canola oil $0.23
• 1/2 cup Whipping cream $0.63
• 1/2 teaspoon Lemon rind $0.05
• 2 tablespoons Lemon juice $0.42
• 1/2 teaspoon Worcestershire sauce $0.04

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. Place cornmeal, dill, 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 over medium-high heat; cook fillets, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon sauce.
3. Lemon Sauce In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 minutes or until reduced to half and thickened enough to coat back of spoon. Makes 1/3 cup (75 mL).

Per serving