Pickerel and perch are lean, fine-textured fish ideal for frying. If you’re into fishing, these varieties are common in cold-water lakes and are especially delicious when freshly caught.
HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
TARTAR SAUCE:
½ cup light mayonnaise
¼ cup minced bread-andbutter pickles
3 tbsp Balkan-style plain yogurt
1 tbsp chopped fresh parsley
1 tbsp capers, drained, rinsed and chopped
2 tsp Dijon mustard
1 tsp white wine vinegar
dash hot pepper sauce
PAN-FRIED FISH:
⅓ cup milk
½ cup all-purpose flour
2 tbsp chopped fresh parsley
½ tsp each salt and pepper
675 g fish fillets (such as pickerel or perch)
2 tbsp each butter and extra-virgin olive oil (approx)
4 lemon wedges
DIRECTIONS
TARTAR SAUCE: Stir together mayonnaise, pickles, yogurt, parsley, capers, mustard, vinegar and hot pepper sauce. Cover and set aside in refrigerator. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
PAN-FRIED FISH: Pour milk into shallow dish. In separate shallow dish, whisk together flour, parsley, salt and pepper. One piece at a time, dip fish into milk, letting excess drip back into dish. Dredge in flour mixture, gently
shaking off any excess.
In skillet, heat half each of the butter and oil over medium-high heat; working in batches, fry fish, turning once and adding more oil and butter as needed, until fish flakes easily when tested, 6 to 8 minutes per batch.
TO FINISH: Serve fish with tartar sauce and lemon wedges.
NUTRITIONAL INFORMATION, PER SERVING: about 403 cal, 36 g pro, 20 g total fat (5 g sat. fat), 19 g carb, 1 g fibre, 168 mg chol, 780 mg sodium. % RDI: 22% calcium, 24% iron, 11% vit A, 12% vit C, 22% folate.
