Kneading + Knives Does Christmas: Fried Pickerel

Since I was little, my family has always made a trip out to Gimli, MB in the days leading up to Christmas Eve to acquire a few pounds of fresh caught Lake Winnipeg pickerel.

Anyway, this is it. The pièce de résistance of our traditional Polish Christmas Eve dinner – fried pickerel. Fresh, hot and crispy!

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Instructions:

  1. Add a couple of tablespoons of canola oil to an electric skillet (preferably) and preheat on medium heat.
  2. Rinse pickerel fillets in cold water and pat dry with paper towel.
  3. Whisk a couple of eggs in a bowl.
  4. Mix some breadcrumbs (Pro tip: Make your own out of your favourite croutons!) and Montreal steak spice on a plate.
  5. Mince fresh garlic and spread a bit on each side of the pickerel fillet.
  6. Dip the fillet in egg and then breadcrumb mixture.
  7. Fry until cooked, about 3-4 minutes per side.
  8. Keep in a warm oven (200 degrees) until all fillets are fried and you’re ready to serve!

Smacznego!
Cindy

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