Pickerel is the name given to several subspecies of the pike family. Pickerel are freshwater fish, commonly caught for sport and are considered to have a good taste if prepared properly. Pickerel is best breaded and fried to hold in its juices and produce perfectly flaky meat. Serve it with your favorite side dish or on a sandwich for a tasty lunch or dinner meal. To cook pickerel fish, allow two hours of marinating time to remove any unpleasant fishy flavor or smell.
Things You'll Need
- 2 cups milk
- 1 tbsp. lemon juice
- Large bowl
- Four 6-oz. boneless, skinless pickerel fillets
- Plastic wrap
- 1 1/2 cups dry breadcrumbs
- Shallow bowl
- Baking sheet
- Meat thermometer
Preheat an oven to 375 degrees Fahrenheit.
Combine the milk and lemon juice in a large bowl. Place four pickerel fillets into the milk mixture and cover the bowl with a sheet of plastic wrap. Refrigerate for two hours.
Remove the pickerel fillets from the milk mixture. Discard the milk mixture immediately.
Pour the breadcrumbs into a shallow bowl. Roll each fillet in the breadcrumbs and place onto an ungreased baking sheet.
Sprinkle a generous coating of paprika over the top of each breaded fillet and place into the oven. Bake for 20 minutes or until the meat's internal temperature is at least 145 degrees Fahrenheit. Allow the pickerel to cool for five minutes before serving.
Tips & Warnings
- If you do not have breadcrumbs on hand, you can use finely crushed crackers instead.
- "Fish: The Complete Guide to Buying and Cooking"'; Mark Bittman; 1999
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
- Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images
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