Pickerel Deep Fried

[Murray]

After a quick rinse.

Battered and protected from the oil with bread crumbs

Not the healthiest meal but a family favourite. Usually I use cod but my wife found a deal, 11 pounds for $99. We had 22 pounds not that long ago. Best freshwater white meat fish IMHO.

 

[dernektambura]

Trade your fish and chips for home made vine...? I'm hungry now...

 

[Murray]

Tempting. We use to make our own wine but found we didn’t have enough self restraint. A glass of wine a day is supposed to be healthy, a bottle or two, not so much...

 

[TNJAKE]

Man that looks good and perfectly cooked. Nice work

 

[jcam222]

Good looking fish! I’ve not had pickerel in a very long time.

 

[SmokinAl]

That do look good!!!
Al

 

[PulledPorkSandwich]

Fillets look great! Question though: Don't pickerel have "y-bones" like northern pike? Did you do any thing special to remove them before frying?

 

[Murray]

Fillets look great! Question though: Don't pickerel have "y-bones" like northern pike? Did you do any thing special to remove them before frying?

If you look at the first picture notice the split in the filets, runs from about halfway to the front of the filet, that is where the y bones were.

 

[Murray]

Man that looks good and perfectly cooked. Nice work

Thank you

 

[Murray]

Good looking fish! I’ve not had pickerel in a very long time.

Thank you, I find both Cod and Bass have a similar taste and texture and are a good substitution.

 

[Murray]

That do look good!!!
Al

Thank you. No shortage of fish in your area, last time we were visiting Micky my wife thought I was going to grow gills, ate so much fish.

 

[indaswamp]

I've caught a pile of pickerel...never ate one though, always threw them back. Fun fish to fight though.

 

[disco]

Wow! That looks perfect! Big like.

 

[PulledPorkSandwich]

If you look at the first picture notice the split in the filets, runs from about halfway to the front of the filet, that is where the y bones were.

Ah, that's a neat job! You didn't lose much meat at all!

I used to catch a lot of northern pike when I lived in Minnesota. I never figured out how to get rid of the y bones without losing a lot of meat, so I ended up tossing them back. Your pickerel look very tasty!

 

[Bearcarver]

Looks Great, Murray
Nice Job!
Like.
I used to catch small Pickerel in the 16" to 21" range, but they were so damn Bony, we only made Ground Fish Cakes with them.

Bear

 

[Jonok]

I rather suspect that Murray is referring to “pickerel” in the Canadian sense, and that those are walleye fillets. Grass pickerel are long and skinny like Northern. (And I don’t think they’re particularly common in Alberta)

 

[Murray]

Wow! That looks perfect! Big like.

Thank you

 

[Murray]

Looks Great, Murray
Nice Job!
Like.
I used to catch small Pickerel in the 16" to 21" range, but they were so damn Bony, we only made Ground Fish Cakes with them.

Bear

Thank you. There are a few species called pickerel, chain, grass and sauger that I know of. These guys that I cooked are also known as Walleye.

 

[Murray]

I rather suspect that Murray is referring to “pickerel” in the Canadian sense, and that those are walleye fillets. Grass pickerel are long and skinny like Northern. (And I don’t think they’re particularly common in Alberta)

Correct, that being said I’ll try any fish any time so long as I know what body of water and what country they come from. I never order fish of a menu though, two reasons, I don’t know where they came from and secondly they are usually overcooked.

 

[Jonok]

We catch one or two down here in Michigan, and agree with your assement of their palatabililty