Double Almond Pickerel Fillets Recipes

PICKEREL IN ALMOND BUTTER SAUCE

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.

DOUBLE ALMOND PICKEREL FILLETS

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.