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Pickerel Deep Fried

Murray

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After a quick rinse.
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Battered and protected from the oil with bread crumbs
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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.
 

Murray

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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...
 

jcam222

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

SmokinAl

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That do look good!!!
Al
 
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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

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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.
 

indaswamp

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

disco

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Wow! That looks perfect! Big like.
 
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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

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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

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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

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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

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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

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

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