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.
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.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?
Thank you, I find both Cod and Bass have a similar taste and texture and are a good substitution.Good looking fish! I’ve not had pickerel in a very long time.
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.That do look good!!!
Al
Ah, that's a neat job! You didn't lose much meat at all!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.
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.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
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.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)