Best 2 Canadian Walleye Pickerel Recipes
**Walleye Pickerel: A Canadian Delicacy with Diverse Culinary Expressions**
In the culinary realm of Canada, walleye pickerel stands as a prized freshwater fish renowned for its delicate flavor and versatile culinary applications. From the shores of the Great Lakes to the pristine waters of northern lakes and rivers, this sought-after fish captivates taste buds with its mild, sweet flesh and flaky texture. This article presents a tantalizing array of recipes that showcase the diverse culinary expressions of walleye pickerel, offering a journey through different cooking techniques and flavor profiles to elevate this exceptional fish to new heights of culinary delight.
**Recipes Included:**
1. **Pan-Fried Walleye Pickerel:** Experience the classic simplicity of pan-frying walleye pickerel fillets, coated in a seasoned flour mixture for a crispy golden crust and tender, flaky interior.
2. **Baked Walleye Pickerel with Lemon Butter Sauce:** Indulge in the elegance of walleye pickerel fillets baked to perfection and enveloped in a luscious lemon butter sauce, creating a harmonious balance of flavors.
3. **Walleye Pickerel Nuggets with Tartar Sauce:** Delight in bite-sized pieces of walleye pickerel coated in breadcrumbs and pan-fried until golden brown, accompanied by a zesty homemade tartar sauce for a delightful snack or appetizer.
4. **Walleye Pickerel Chowder:** Savor the comforting warmth of a creamy walleye pickerel chowder, featuring tender fish pieces, flavorful vegetables, and a rich broth infused with herbs and spices.
5. **Walleye Pickerel Fish Tacos:** Embark on a culinary adventure with these delightful fish tacos, filled with crispy walleye pickerel, tangy slaw, and a zesty sauce, all wrapped in soft tortillas.
6. **Grilled Walleye Pickerel with Herb Butter:** Relish the smoky goodness of grilled walleye pickerel fillets basted in a fragrant herb butter, imparting a tantalizing aroma and irresistible flavor.
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
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.
Tips:
- For the crispiest fish, make sure the oil is hot enough before adding the walleye. The ideal temperature is between 350°F and 375°F (175°C and 190°C).
- Don't overcrowd the pan when frying the walleye. This will cause the oil temperature to drop and the fish will not cook evenly.
- Cook the walleye for 3-4 minutes per side, or until it is golden brown and flakes easily with a fork.
- If you are using frozen walleye, be sure to thaw it completely before cooking.
- Walleye can also be baked, grilled, or poached.
- Serve walleye with your favorite sides, such as tartar sauce, lemon wedges, or coleslaw.
Conclusion:
Walleye is a delicious and versatile fish that can be prepared in a variety of ways. Whether you are frying, baking, grilling, or poaching it, walleye is sure to please everyone at the table. So next time you are looking for a new fish recipe, give walleye a try. You won't be disappointed!
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