DOUBLE ALMOND PICKEREL FILLETS
Pickerel(or walleye) is one of our favourites- a very sweet fish, and if we're lucky it goes straight from the river to the pan. You could substitute sole if you like. A variation of a Canadian Living recipe from way back.
Provided by Jan in Lanark
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl.
- In another bowl combine egg and salt.
- In last bowl combine bread crumbs and almonds.
- Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
- Place on a rack to dry a bit.
- In a large skillet melt 2 T.
- of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
- butter, until fish flakes easily, about 5 minutes.
- Transfer fish,with a slotted spoon, to a plate and keep warm.
- In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
- Add lemon juice, salt and pepper and pour over fish.
THE PANFRIED PICKEREL THAT'S SO CANADIAN
By Patrick Hearn, as told to Devon ScoblePatrick Hearn and Kent Rumpel live in Saskatoon's Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel, something Patrick remembers eating on fishing trips with his dad in northwestern Ontario. While it was Kent who tweaked and perfected the recipe for the diner's customers, the dish is still made in Patrick's grandmother's cast-iron pan.Between the ages of seven and 17, I lived in a small mining town in northwestern Ontario. My mum had taken a millwright maintenance course for mechanical at the mine; she was one of the first women in Canada to be a millwright maintenance mechanic - all while raising seven children! So my dad did all the cooking throughout the week, then on weekends, my mum would do all the baking and all the stuff for our lunches.My mum was pretty creative as a cook, often using cheaper cuts of meat to make stuff go farther. She has an English background, so we'd have pigs in a blanket, Swiss steak and steak-and-kidney pies. My dad was a pretty good cook, too, but he was more of a meatloaf and mushroom gravy or spaghetti and sauce kind of guy. He learned what he knew from his mother, my Grandma Hearn, who was also an excellent cook.My dad made panfried pickerel for us kids as a shore lunch when we were fishing. He'd heat up potatoes left over from last night's dinner and fry up a few eggs. He'd catch fresh pickerel from the lake, clean it lakeside, then panfry it with the eggs and potatoes for a delicious lunch.The fried pickerel recipe we use at the Park Cafe is actually Kent's. It's something we'd done one weekend that people really enjoyed. The fish is seasoned and floured on both sides, then panfried in my Grandma Hearn's cast-iron pan and served with eggs, hash browns and toast. This cast-iron frying pan is something we've used in countless ways my whole life. I've even turned it into a running joke over the years: "101 uses for Grandma's frying pan!" Through the week, the panfried pickerel isn't a big seller, but on Sundays, it just goes.Growing up, we ate meals accompanied by lots of gravies and sauces and pastas - comfort food, I would call it. And home-cooked comfort food is what the Park Cafe is about. It kept Grandma Hearn alive until 92, so hopefully by eating the way she did, I'm going to be around for a long time!Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Great Canadian Cookbook Editors
Categories Canadian,dinner,fish,Great Canadian Cookbook,lunch,quick and easy,stovetop,Summer
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Lightly season fillet with salt and pepper.
- Cover a plate with flour; dredge each side of fillet to lightly coat.
- Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
- Flip and fry on other side until golden brown and fish flakes easily.
- Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
BAKED PICKEREL
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 38.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
STEAMED WALLEYE (PICKEREL) ON THE GRILL
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.
Nutrition Facts : Calories 342 calories, Carbohydrate 4.8 g, Cholesterol 227.8 mg, Fat 15.6 g, Fiber 0.7 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 117.6 mg, Sugar 2 g
DOUBLE ALMOND COOKIES
I found this recipe on the box from McCormick almond extract. If you like almonds, you will live these cookies. Picture will be posted before Christmas.
Provided by Thea Pappalardo @Sassy01
Categories Cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°.
- Mix flour, almonds, and salt. Set aside. In another bowl, cream butter and sugar. Add egg and almond extract and blend. Gradually mix in flour mixture.
- Drop by rounded tablespoons onto a greased cookie sheet. Bake 10-12 minutes or until golden brown.
PICKEREL IN ALMOND BUTTER SAUCE
A recipe from an old edition of Chatelaine Cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish.
Provided by Allyoop
Categories Canadian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.3, Fat 11.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 3.9, Carbohydrate 9.8, Fiber 1.1, Sugar 0.5, Protein 3
CANADIAN WALLEYE (PICKEREL)
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.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
ALMOND FLOUR DOUBLE CHOCOLATE PECAN BROWNIES (GF)
I made these to take to a potluck for some gluten intolerant friends. These can be served plain or frosted-good either way. Prep time includes cooling time for melted chocolate.
Provided by Mikekey * @Mikekey
Categories Chocolate
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium saucepan over low heat. Stir in sugars and vanilla. Set aside to cool for 30 minutes.
- Preheat oven to 350F. Lightly coat an 8-inch square baking pan with non-stick cooking spray.
- Add eggs to cooled chocolate mixture and beat well. Stir in almond flour and mix well. Stir in white chocolate chips and pecans.
- Spread batter into pan evenly and bake 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Let cool in pan on wire rack completely. Cut into 9 or 12 squares, depending on how big you want them.
- I like to frost them. Use your favorite chocolate frosting, or serve plain.
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5/5 Servings 6-8Cuisine AmericanTotal Time 25 mins
- Preheat an oven to 400°F. In a small bowl, mix almonds and seasoning together. Sprinkle both sides of fish evenly with the almond mixture, pressing to coat.
- Arrange the fish on a lightly oiled baking sheet and drizzle with oil. Bake for 8 to 10 minutes, or until fish flakes when tested with a fork. Serve sprinkled with parsley and garnished with lemon wedges.
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